Ingredients

The following ingredients have 10 Servings
  • 1 head of garlic
  • 2 tbsp + 2 tsp extra virgin olive oil (divided)
  • 2 red bell peppers (halved and seeded)
  • 1/4 cup full fat coconut milk
  • 2 tbsp lemon juice
  • 2 tbsp fresh basil (or 2 tsp dry)
  • 2 tbsp nutritional yeast (optional)
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instruction

  • Preheat oven to 400 degrees F, and grease a baking sheet
  • Peel off the outer layer of the garlic head and cut off the top to expose a bit of the garlic cloves.
  • Place on a baking sheet and drizzle with 2 tsp of olive oil.
  • Place the bell peppers next to the garlic, cut side down.
  • Roast for 30 minutes until the garlic is tender and the bell peppers are charred on the outside.
  • Remove from the oven, and place the bell peppers in a bowl and cover with a plate so they can steam for 5 minutes.
  • Peel and discard the skin of the bell peppers.
  • Squeeze out the softened garlic cloves in to a blender, along with bell peppers, 2 tbsp olive oil, and the rest of the ingredients.
  • Blend until smooth and creamy.
  • Taste to adjust seasoning, and enjoy!