Baked Asiago Hummus Food

BAKED ASIAGO HUMMUS

Steps:

• Preheat the oven to 450 degrees F.
• In a skillet, melt butter and cook onions and sugar,over medium low heat, stirring, until onions are very tender and caramelized, about 20 to 25 minutes; coarsely chop and set aside.
• Use a food processor to puree beans, olive oil, sesame oil, garlic, rosemary, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir in 2 tablespoons of the cheese and tranfer to a 12 to 16-oz casserole.
• Place caramelized onions on top, then sprinkle with the cheese.
• Bake until cheese starts to brown and hummus is warmed through, about 10 minutes; serve with baguette slices, carrots, and celery, if desired.

ASIAGO BAGELS

Steps:

• In bread machine pan, place the water, eggs, oil, honey, 1/2 cup cheese, milk powder, salt, basil, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten bagels slightly., Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels., In a small bowl, combine egg white and water; brush over bagels. Sprinkle with remaining cheese. Place 2 in. apart on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

HUMMUS

Steps:

• Thoroughly rinse the chickpeas in a colander under cold running water. Tip into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, lemon and tahini along with 30ml water. Blitz again for about 5 mins, or until the hummus is smooth and silky.
• Add 20ml more water, a little at a time, if it looks too thick. Season and transfer to a bowl. Swirl the top of the hummus with the back of a dessert spoon and drizzle over the remaining oil. Serve with crunchy crudités and toasted pitta bread, if you like.