1 whole head of garlic
1 teaspoon olive oil
Salt and pepper
1 red bell pepper (or use roasted red peppers from a jar)
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/2 cup low-fat sour cream
Pinch of cayenne pepper
Assorted crudités and crackers, for serving

Preheat oven to 400 degrees F. Cut off top of garlic head, place on a piece of foil, drizzle with oil and sprinkle with salt and pepper. Wrap tightly with the foil and roast until tender, 30 to 40 minutes. Let cool.
Over an open flame or under a preheated broiler, cook bell pepper, turning frequently with tongs, until blackened all over. Place in a paper bag, close tightly and allow pepper to sweat for 10 minutes. Slip off pepper skin with your fingers.
Roughly chop pepper, discarding seeds and membranes. ***OR you can use roasted red peppers from a jar if you prefer.
Squeeze garlic cloves out of skins. Place pepper and garlic in food processor; add cumin, coriander and sour cream; puree until smooth. Season with salt and cayenne pepper. Cover and chill. Serve with assorted crudités and crackers.

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