Artificial Food Coloring Free Pomegranate-Mint Roasted Garlic Puree
Roasting garlic low and slow transforms it into something almost unrecognizable — deeply golden, buttery soft, and sweet in a way that raw cloves never hint at. Paired with reduced pomegranate juice, fresh mint, and a warm whisper of cumin and turmeric, this puree lands somewhere between a dip, a spread, and a sauce you'll want to put on everything. Every single ingredient here is exactly what it says it is — whole heads of garlic, real pomegranate juice, fresh herbs, and spices straight from the jar — so there's no guesswork about hidden dyes or synthetic colorants sneaking into your food. That matters more than people realize with store-bought condiments and spreads, which often rely on artificial coloring to look vibrant and appealing. This one earns its gorgeous jewel-toned color entirely from pomegranate and turmeric, no shortcuts needed. Spread it on flatbread, swirl it into a grain bowl, or serve it alongside roasted vegetables for a finishing touch that looks as impressive as it tastes. The optional pomegranate molasses deepens the flavor even further if you want to lean into that sweet-tart complexity.
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Learn more →Ingredients
6 servings
- 2 heads garlic
- 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
- 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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