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1
Preheat oven to 450 degrees.
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2
Separate garlic cloves, leaving skins intact, and wrap together in foil.
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3
Bake in upper third of oven for 1 hour.
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4
Quarter bell pepper lengthwise and discard stems, seeds, and ribs.
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5
In a shallow baking pan arrange quarters skin side up.
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6
Roast for 20 minutes When cool enough to handle, peel pepper, and transfer to a blender.
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7
Remove garlic from foil and squeeze pulp into blender.
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8
Trim fennel stalks flush with bulbs and discard any tough outer layers.
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9
Cut bulbs lengthwise into 1/8-inch-thick slices and, if desired, halve slices lengthwise.
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10
Transfer fennel to a bowl of ice and cold water.
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11
Chill fennel at least 30 minutes, or until crisp, and up to 3 hours.
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12
In a small heavy skillet dry-roast cumin and caraway seeds over moderatue heat, stirring, until fragrant and a few shades darker, about 1 minute, being careful not to burn them.
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13
In a cleaned electric coffee grinder grind seeds to a powder and add to pepper mixture with remaining dip ingredients.
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14
Puree mixture until smooth.
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15
Dip may be made 5 days ahead and chilled, covered.
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16
Drain fennel in a colander and pat dry.
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17
Serve dip with fennel.
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18
Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available
