Roast African Onion Dip

Fire up those barbeques, we have a recipe for grilling season! This onion dip is great as a spread on any vegetarian sandwich, as a heart-healthy alternative to mayonnaise, as a sauce for grilled beef or a side side for grilled fish. It will keep, covered and refrigerated, for seven days.

Roast African Onion Dip

Ingredients
4 large yellow onions, preferably sweet
3 tbsp. tahini sauce
Pinch of kosher salt
Tiny pinch ground cayenne or Bere Bere spices
1 tsp good olive oil
1 fresh injera bread or substitute whole wheat pita bread

Directions
Wrap the onions (whole, uncut, and with peels) in a double thickness of heavy-duty aluminum foil. Place directly on grill grate in hottest area of grill. If your grill has a lid, cover the grill and leave lid on for thirty to forty-five minutes. To check, use a metal or bamboo skewer and poke through foil. If skewer goes through like a hot knife through butter, it’s done.

Let packets cool enough to handle. Unwrap onions. Outside should be charred black. Trim off root end and gently squeeze roasted onion out of the blackened peel into blender or food processor bowl. Add tahini sauce and salt; blend until smooth, scraping down the bowl a couple times to be sure there are no chunks. Serve warm or at room temperature with a drizzle of olive oil, a sprinkle of the cayenne or Bere Bere spices, and injera on the side.

Tear off pieces of the bread and swipe through onion dip, oil and spice for a creamy, smoky, sweet and hot and tangy flavor explosion!