Low Sodium Pomegranate-Mint Roasted Garlic Puree

Total time1 hr 5 min

Prep time10 min

Cook time45 min

Low Sodium Pomegranate-Mint Roasted Garlic Puree

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Ingredients

6 servings

2 heads garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
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2 tbsp extra virgin olive oil, divided
½ cup pomegranate juice
¼ cup fresh mint leaves, loosely packed
1 tbsp lemon juice
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp black pepper
1 tsp pomegranate molasses (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the trimmed garlic heads cut-side up in a small baking dish. Drizzle 1 tbsp of the olive oil over the exposed cloves, then cover the dish tightly with aluminum foil.
2
Roast the garlic for 40–45 minutes, until the cloves are deeply golden, completely soft, and a skewer slides through the center of the largest clove without resistance. Remove from the oven and let rest, still covered, for 10 minutes.

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