Grilling: Ember-Roasted Onion And Garlic Dip With C

Name: Grilling: Ember-Roasted Onion And Garlic Dip With Crispy Pita Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow onions (skin on), cut in half through the stem; 4 large garlic cloves (skin on); Extra virgin Olive Oil; 1 can (15 1/2 ounces) garbanzo beans, rinsed; 1/2 cup sour cream; 2 tablespoons fresh lemon juice; 2 tablespoons finely chopped fresh dill; 3/4 teaspoon ground cumin; 3/4 teaspoon Worcestershire auce; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1/8 teaspoon ground cayenne pepper; 6 pita pockets

Servings: persons

2 medium yellow onions (skin on), cut in half through the stem
4 large garlic cloves (skin on)
Extra virgin Olive Oil
1 can (15 1/2 ounces) garbanzo beans, rinsed
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill
3/4 teaspoon ground cumin
3/4 teaspoon Worcestershire auce
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
6 pita pockets

1
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly.
2
Lay the onion halves, cut side down, on a 16-inch square of heavy duty aluminum foil. Nestle garlic cloves between the onions. Drizzle a couple tablespoons of olive oil over the onions and garlic. Fold up the sides of the foil and seal the packet. Place the packet directly on the coals, cover grill, and cook until a knife inserted into the foil slides through the onions with no resistance, about 20 to 30 minutes, carefully turning the packet once during cooking. Remove the packet with tongs and set aside to cool to room temperature.
3
Brush the cooking grate clean. Lightly brush each pita on both sides with oil. Working in batches, grill pitas until crisp and toasted, 2 to 4 minutes, turning frequently and swapping positions as needed for even cooking.
4
Open the packet and remove and discard the skins and hard stems from the onions and garlic. Place roasted onions and garlic in a food processor and pulse until almost pureed. Add all of the remaining dip ingredients and process until quite smooth. Adjust seasonings, if desired. Cut each pita into wedges and serve with dip.

356

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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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 (skin on), cut in half through the stem, 4 large garlic cloves (skin on), Extra virgin Olive Oil, 1 can (15 1/2 ounces) garbanzo beans, rinsed, and more.

Yes, Grilling: Ember-Roasted Onion And Garlic Dip With Crispy Pita Recipe 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!

Grilling: Ember-Roasted Onion And Garlic Dip With Crispy Pita Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions