Lactose 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 builds on it with reduced pomegranate juice, bright fresh mint, a squeeze of lemon, and warm spices like cumin and turmeric, creating a spread that feels genuinely special. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — it just works as written. The optional pomegranate molasses adds an extra layer of tangy depth if you have it on hand, but the puree is already bold and complex without it. Thick enough to mound on a spoon but still easy to spread, it's the kind of thing you'll want to slather on flatbread, swipe under roasted vegetables, or serve as a showstopping dip at a dinner party. It looks like it came from a restaurant and tastes even better.
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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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