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1
Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash.
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2
Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate.
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3
Let the coals burn down to medium heat (350 to 450F).
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4
Leave all the vents open.
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5
Lay the onion halves, cut sides down, on a 16-inch square of heavy-duty aluminum foil.
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6
Tuck the garlic cloves between the onions.
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7
Drizzle 2 tablespoons of oil over the onions and garlic.
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8
Fold up the sides of the foil and seal the packet.
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9
Place the packet right on top of the charcoal and cook, with the lid closed, until a knife inserted through the foil slides easily in and out of the onions, 20 to 30 minutes, turning the packet with tongs once or twice.
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10
Remove the packet with tongs and let cool to room temperature.
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11
Lightly brush the pita bread pockets on both sides with oil.
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12
Brush the cooking grates clean.
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13
Working in batches of three or four pitas at a time, grill them over direct medium heat, with the lid open, until crisp and toasted, 2 to 4 minutes, turning frequently and swapping their positions as needed for even cooking.
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14
Open the packet and remove and discard the skins and hard stem ends from the onions and garlic.
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15
Place the roasted onions and garlic in the bowl of a food processor fitted with a metal blade.
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16
Pulse until almost pureed.
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17
Add all the remaining ingredients and process until quite smooth.
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18
Cut each pita into wedges.
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19
Serve with the dip.
