3 unpeeled garlic cloves

4 red bell peppers (capsicums), roasted, peeled, cored and seeded (see glossary)

1/2 teaspoon ground cumin

4 oz (125 g) cream cheese at room temperature

2 tablespoons crème fraîche or sour cream salt and freshly ground pepper to taste

*Preheat an oven to 350°F (180°C). Sprinkle the olive oil over the garlic cloves and wrap tightly in aluminum foil. Place in the oven for 45-60 minutes, or until the cloves are soft. Let cool.

*Squeeze the soft garlic cloves from their peels into a food processor or blender. Add the red peppers and cumin; purée. Add the cream cheese and blend until smooth. Transfer the mixture to a bowl and fold in the crème fraîche or sour cream; add salt and pepper.

MAKES ABOUT 1½ CUPS (12 FL OZ/375 ML)

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