Lupin 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, landing somewhere between a dip, a spread, and a sauce you'll want to put on everything. The result is thick enough to mound on a spoon but silky enough to swipe across flatbread or dollop onto roasted vegetables without a second thought. Every ingredient here is straightforward and naturally free of lupin — no flour blends, no legume-based thickeners, no hidden additives to second-guess on a label. The optional pomegranate molasses deepens the fruity tang even further if you have it on hand, but the puree is genuinely stunning either way. It's the kind of recipe that looks and tastes far more impressive than the effort involved, which makes it a reliable go-to for entertaining or just elevating a weeknight plate.
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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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