Grilled Onion and Garlic Dip With Crispy Pitas

Name: Grilled Onion and Garlic Dip With Crispy Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow onions, cut in half through the stem (skin on); 4 large garlic cloves (skin on); olive oil (extra-virgin); 6 pita pocket bread; 1 (15 1/2 ounce) can garbanzo beans, rinsed; ½ cup sour cream; 2 tablespoons fresh lemon juice; 2 tablespoons fresh dill (finely chopped); ½ teaspoon ground cumin; ¾ teaspoon Worcestershire sauce; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ⅛ teaspoon ground cayenne pepper

Servings: persons

2 medium yellow onions, cut in half through the stem (skin on)
4 large garlic cloves (skin on)
olive oil (extra-virgin)
6 pita pocket bread
1 (15 1/2 ounce) can garbanzo beans, rinsed
½ cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons fresh dill (finely chopped)
½ teaspoon ground cumin
¾ teaspoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper

1
Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash.
2
Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate.
3
Let the coals burn down to medium heat (350 to 450F).
4
Leave all the vents open.
5
Lay the onion halves, cut sides down, on a 16-inch square of heavy-duty aluminum foil.
6
Tuck the garlic cloves between the onions.
7
Drizzle 2 tablespoons of oil over the onions and garlic.
8
Fold up the sides of the foil and seal the packet.
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.
10
Remove the packet with tongs and let cool to room temperature.
11
Lightly brush the pita bread pockets on both sides with oil.
12
Brush the cooking grates clean.
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.
14
Open the packet and remove and discard the skins and hard stem ends from the onions and garlic.
15
Place the roasted onions and garlic in the bowl of a food processor fitted with a metal blade.
16
Pulse until almost pureed.
17
Add all the remaining ingredients and process until quite smooth.
18
Cut each pita into wedges.
19
Serve with the dip.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium yellow onions, cut in half through the stem (skin on), 4 large garlic cloves (skin on), olive oil (extra-virgin), 6 pita pocket bread, and more.

Yes, Grilled Onion and Garlic Dip With Crispy Pitas falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!