Cinnamon Free Pomegranate-Mint Roasted Garlic Puree
Roasting garlic low and slow transforms it into something almost unrecognizable — sweet, buttery, and deeply mellow — and this puree takes that magic even further with bold, unexpected layers. Reduced pomegranate juice brings a tart, jewel-toned richness, while fresh mint and a squeeze of lemon keep everything bright and alive. Cumin and turmeric add warmth and earthiness without leaning on any of the spices that can sneak into blended spreads and sauces and cause problems for those avoiding cinnamon. Every single ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free recipe to pull together. The result is a thick, glossy puree that mounds beautifully on a spoon and works as a dip, a sandwich spread, or a dramatic base for a mezze platter. A drizzle of pomegranate molasses stirred in at the end is optional but absolutely worth it if you have a bottle on hand.
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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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