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Nov 23, 2007

Ember-Roasted Onion and Garlic Dip with Crispy PitaRecipe from Weber's Charcoal Grilling™ by Jamie Purviance

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Serves: 4 to 6 // Prep time: 15 minutes | Grilling time: 24 to 38 minutes

Grocery List

Fresh Produce

  • .25 oz fresh dill
  • 4 garlic cloves
  • 1 lemons
  • 2 yellow onions

Oil and Spices

  • .25 cups extra-virgin olive oil
  • .25 tsp freshly ground black pepper
  • .25 tsp ground cayenne pepper
  • .75 tsp ground cumin
  • .5 tsp kosher salt

Condiments

  • .75 tsp Worcestershire sauce

Dairy

  • .5 cups sour cream

Other

  • 1 cans chickpeas (garbanzo beans) (each 15 oz)
  • 6 pita pockets

Ingredients

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

Instructions

  1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Let the coals burn down to medium heat (350° to 450°F). Leave all the vents open.

  2. Lay the onion halves, cut sides down, on a 16-inch square of heavy-duty aluminum foil. Nestle the garlic cloves between the onions. Drizzle 2 tablespoons of oil over the onions and garlic. Fold up the sides of the foil and seal the packet. 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, carefully turning the packet with tongs once or twice. Carefully remove the packet with tongs and let cool to room temperature.

  3. Lightly brush the pita bread pockets on both sides with oil. Brush the cooking grates clean. 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.

  4. 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 pureed. Add all the remaining ingredients and process until quite smooth. Cut each pita into wedges. Serve with the dip.

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Ember-Roasted Onion and Garlic Dip with Crispy Pita

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