Rice Free Pomegranate-Mint Roasted Garlic Puree
Roasting whole heads of garlic low and slow transforms sharp, pungent cloves into something almost sweet and deeply savory — and this puree takes that magic even further. Reduced pomegranate juice brings a bright, tangy-fruity backbone, while fresh mint and a squeeze of lemon keep everything lively and aromatic. A pinch of cumin and turmeric round out the flavor with just enough warmth to make this feel complex without being fussy. The result is a thick, silky spread that mounds beautifully on a spoon and looks genuinely stunning in a bowl. Grain-free spreads and dips can sometimes feel like an afterthought, but this one earns its place at the center of any table — serve it with roasted vegetables, flatbreads, or crudités and watch it disappear. The optional pomegranate molasses is worth tracking down if you can find it; it deepens the fruity notes and gives the finish a subtle, almost jammy richness. This is the kind of recipe that becomes a staple the moment you make it once.
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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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