Celery 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. This puree takes that caramelized base and layers in reduced pomegranate juice, bright fresh mint, and warm spices like cumin and turmeric for a spread that feels genuinely special. A squeeze of lemon keeps everything lively, and a spoonful of pomegranate molasses (if you have it on hand) pushes the flavor into rich, tangy territory. The whole thing blends into a smooth, vibrant puree that's thick enough to hold its shape on a spoon but still silky enough to swipe across a plate or pile onto warm bread. Every single ingredient here is naturally free of celery and celery derivatives — no hidden seasoning blends, no stocks, no shortcuts that sneak in unwanted allergens. It's the kind of recipe that looks and tastes like it came from a restaurant but comes together with pantry staples and one good blender. Whether you're serving it as a dip, a sandwich spread, or a sauce base, this puree is going to earn a permanent spot in your rotation.
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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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