Ginger 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 companions. Pomegranate juice gets simmered down into a glossy, tangy reduction that folds right into the blended cloves, while fresh mint and a squeeze of lemon keep everything bright and alive. A touch of cumin and turmeric round out the flavor without overwhelming the star of the show. The result is a thick, spreadable puree that mounds beautifully on a spoon and works as a dip, a sandwich spread, or a stunning base for a mezze-style spread. Many store-bought dips and spreads sneak in ginger or ginger-derived flavorings, so making this from scratch means you know exactly what's in every silky bite. Every ingredient here is straightforward and easy to source, and the blender does most of the heavy lifting once the garlic comes out of the oven. The optional pomegranate molasses is worth tracking down if you can — it adds a deep, jammy richness that makes the whole thing feel genuinely special.
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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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