Roasted Pepper and Caramelized Onion Dip

Preheat the oven to 450 degrees F. Set the peppers on a small baking sheet and drizzle with 1 tablespoon of the olive oil, rubbing to ensure that the peppers are evenly covered.

Roast the peppers in the oven, turning occasionally, until the skins have blistered and begin to char, about 20 minutes.

Transfer the peppers to a large bowl and cover with plastic wrap to allow the steam to loosen the skin from the peppers.

Once the peppers have cooled enough to handle, carefully peel away the skin from the flesh of the peppers. Discard the skin and the seeds and cut the peppers into a medium dice and cool completely.

Meanwhile, heat a large sauté pan over medium-high heat.

Heat the remaining 2 tablespoons of oil in the pan then add all of the onions. Cook the onions, stirring occasionally to prevent them from sticking and to allow for even cooking, until they begin to brown, about 10 minutes. Add the garlic and the fennel seeds. Reduce the heat to medium, and continue cooking until the onions are light golden brown, about 10 minutes. Add the vinegar and thyme and cook until the vinegar has evaporated. Season the onion mixture with salt and black pepper and cool completely.

Once the onion mixture and the peppers have cooled, mix them in a large bowl with the yogurt and parsley. If necessary, strain any excess liquid from the yogurt before mixing it with the peppers and onions. Season to taste with salt, pepper and lemon juice and serve with pita chips.