Roasted Onion And Garlic Dip With Crispy Pita

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Roasted Onion And Garlic Dip With Crispy Pita   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   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.

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.

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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