I had some cloves of garlic sitting out and wanted to use them up, so I roasted them with a red bell pepper and made a simple dip out of them.
3 cloves of garlic, unpeeled
1 red bell pepper, washed
1/2 tablespoon EVOO
72 grams of cream cheese (about 2.5 ounces)
grinds of pepper (to your liking)
handful of Italian parsley, chopped, leaves only
Heat oven to 220C (425F)
Drizzle oil over garlic
Roast red bell pepper and garlic for 40 minutes.
Peel skin off of red bell pepper and take out seeds.
Throw both into a food processor, whiz until a paste
Add in cream cheese, pepper & parsley
Whiz until you get the consistency that you want.
Eat with pretzels or bread.
NOTES: too bad I had a dentist appointment Monday morning, this would have been perfect to munch on while watching the Super Bowl.
I want to try these two ingredients with garbanzos for a roasted red pepper hummus, I think it will taste like a pre-made hummus I used to buy in Hawaii...
p.s. today is Kenkoku Kinen no Hi (National Foundation Day), the day when the first Emperor, Jimmu, ascended the throne. It is a national holiday, hopefully the weather will be cooperative so we can get out and about, it has been raining here for the past couple of days.