| 1 | Preheat broiler. |
| 2 | Line heavy large baking sheet with foil. |
| 3 | Arrange peppers cut side down in center of baking sheet; surround with garlic. |
| 4 | Broil 6 inches from heat until peppers are blackened and garlic is tender, turning garlic often, about 12 minutes. |
| 5 | Gather foil up around peppers and garlic; let stand until cool enough to handle, about 10 minutes. |
| 6 | Working over bowl to catch any juices, peel and seed peppers; reserve juices. |
| 7 | Keeping red and yellow peppers separate, cut into pieces; transfer to 2 separate bowls. |
| 8 | Peel and chop garlic, discarding any hard pieces. |
| 9 | finely chop 6 almonds in processor. |
| 10 | Add yellow peppers, half of garlic, 1 teaspoon reserved pepper juice, ?tablespoon oil, ?teaspoon vinegar and pinch of cayenne and puree. |
| 11 | Season with salt and pepper. |
| 12 | Transfer to small bowl. |
| 13 | using clean processor, repeat with remaining 6 almonds, red peppers, remaining garlic, 1 teaspoon pepper juice, ?tablespoon olive oil, ?teaspoon vinegar and pinch of cayenne. |
| 14 | Season with salt and pepper. |
| 15 | (can be made 6 hours ahead. |
| 16 | Cover and chill purees separately. |
| 17 | Bring to room temperature before serving). |
| 18 | simultaneously spoon each puree into shallow bowl. |
| 19 | Shake bowl gently, allowing purees to meet in center. |
| 20 | Serve with crudites and pita wedges. |
| 21 | makes about 1-?cup. |
| 22 | per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 1 mg; cholesterol, 0 |
