Oats 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. Here, those caramelized cloves get blended with reduced pomegranate juice, bright fresh mint, lemon, and warm spices like cumin and turmeric into a silky, jewel-toned puree that feels genuinely special. The optional pomegranate molasses adds an extra layer of tangy depth if you want to lean into that sweet-tart complexity. Every single ingredient in this recipe is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. It works beautifully as a spread on flatbread or crackers, a dip for roasted vegetables, or even a bold sauce alongside grilled proteins. The texture lands somewhere between hummus and a thick vinaigrette — substantial enough to mound on a spoon but smooth and easy to swipe across a 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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