Finney
Master Chef
Roasted Onion, Garlic, and White Bean Dip with Spicy Grilled Pita
from Weber's recipe of the month
Dip
Extra virgin olive oil
8 medium garlic cloves, skin on
2 medium yellow onions, skin on, cut in half through the stem
Kosher salt
Freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
3 tablespoons finely chopped fresh Italian parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch of ground cayenne pepper
3 tablespoons extra virgin olive oil
6 to 8 pita bread pockets
To make the dip: Lightly oil the garlic cloves and wrap them in aluminum foil, making a sealed packet. Grill over Indirect Medium heat until very soft, 15 to 20 minutes, turning 2 or 3 times. While the garlic is grilling, coat the onion halves with oil and season with salt and pepper. Grill over Direct Medium heat until softened, 20 to 30 minutes, turning once. Allow the packet of garlic to cool and open carefully to allow any steam to escape. Squeeze the garlic pulp into a food processor. Once the onion has cooled, remove the charred papery skin, cut each half into 5 or 6 pieces and place in the food processor with the garlic; blend well. Add the beans, oil, lemon juice, cumin, and Worcestershire; process until fairly smooth. Add the parsley and pulse to incorporate. Adjust the seasonings if necessary.
In a small bowl, combine the cumin, coriander, salt, pepper, and cayenne. In a small sauté pan over low heat, warm the spice blend until aromatic, 1 to 2 minutes. Transfer the spices back to the bowl, add the oil, and mix well.
Lightly brush the oil mixture on both sides of the pita bread pockets. Grill over Direct Medium heat until toasted, 3 to 5 minutes, turning occasionally. Cut each pita into wedges. Serve with the dip.
Makes 6 servings
from Weber's recipe of the month
Dip
Extra virgin olive oil
8 medium garlic cloves, skin on
2 medium yellow onions, skin on, cut in half through the stem
Kosher salt
Freshly ground black pepper
1 can (15 ounces) cannellini beans, rinsed
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
3 tablespoons finely chopped fresh Italian parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch of ground cayenne pepper
3 tablespoons extra virgin olive oil
6 to 8 pita bread pockets
To make the dip: Lightly oil the garlic cloves and wrap them in aluminum foil, making a sealed packet. Grill over Indirect Medium heat until very soft, 15 to 20 minutes, turning 2 or 3 times. While the garlic is grilling, coat the onion halves with oil and season with salt and pepper. Grill over Direct Medium heat until softened, 20 to 30 minutes, turning once. Allow the packet of garlic to cool and open carefully to allow any steam to escape. Squeeze the garlic pulp into a food processor. Once the onion has cooled, remove the charred papery skin, cut each half into 5 or 6 pieces and place in the food processor with the garlic; blend well. Add the beans, oil, lemon juice, cumin, and Worcestershire; process until fairly smooth. Add the parsley and pulse to incorporate. Adjust the seasonings if necessary.
In a small bowl, combine the cumin, coriander, salt, pepper, and cayenne. In a small sauté pan over low heat, warm the spice blend until aromatic, 1 to 2 minutes. Transfer the spices back to the bowl, add the oil, and mix well.
Lightly brush the oil mixture on both sides of the pita bread pockets. Grill over Direct Medium heat until toasted, 3 to 5 minutes, turning occasionally. Cut each pita into wedges. Serve with the dip.
Makes 6 servings
