Nitrate & Nitrite Free Pomegranate-Mint Roasted Garlic Puree
Roasting whole heads of garlic low and slow transforms sharp, pungent cloves into something almost buttery and sweet — and that caramelized depth is the backbone of this vibrant puree. Reduced pomegranate juice brings a tangy, jewel-toned richness, while fresh mint and a squeeze of lemon keep everything bright and lively. A pinch of cumin and turmeric round out the flavor with just enough warmth to make this feel genuinely complex without a long ingredient list. Every component here is a whole, unprocessed ingredient, so you never have to second-guess what's actually in your food — no cured meats, no packaged seasonings, nothing that typically sneaks in unwanted preservatives. The result is thick enough to mound on a spoon but still silky and spreadable, making it equally at home as a dip, a sandwich spread, or a sauce draped over roasted vegetables. If you've been hunting for something that feels a little special but stays completely clean, this is the kind of recipe you'll come back to again and again.
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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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