Roasted Onion And Garlic Dip With Crispy Pita |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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yummy bean, onion & garlic dip 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 sauce |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
1/8 teaspoon ground cayenne pepper |
6 pita bread pockets |
extra virgin olive oil |
Directions:
1. Lay each of the onion halves, cut sides down, on a 16-inch square of aluminum foil. Nestle the garlic cloves between the onions. Drizzle a couple tablespoons of oil over the onions and garlic. Fold up the sides of the foil and seal the packet. Place the packet over direct medium heat, 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 package once or twice. Carefully remove the package from the grill with tongs and let cool to room temperature.
2. Open the packet and remove and discard the skins and hard stem ends from the onions and garlic. Place the roasted onions and garlic in the bowl of a food processor fitted with a metal blade. Pulse until almost puréed. Add all the remaining dip ingredients and process until quite smooth. Adjust the seasonings, if desired.
3. Lightly brush the pita on both sides with oil. Working in batches of 3 or 4 pitas at a time, grill them over direct medium heat until crisp and toasted, 2 to 4 minutes, turning frequently. Cut each pita into wedges. Serve with the dip.
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