Seed Oil 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 layers in reduced pomegranate juice, bright fresh mint, and warm spices like cumin and turmeric for a spread that feels genuinely special. The only fat here is extra virgin olive oil, which means you're completely clear of the industrial seed oils that sneak into so many store-bought dips and condiment-style spreads. Everything blends down into a thick, glossy puree that mounds on a spoon but still glides easily across flatbread, roasted vegetables, or a grain bowl. A splash of lemon juice keeps it lively, and the optional pomegranate molasses deepens the fruity note into something almost jammy. It's the kind of recipe that looks and tastes far more complex than the ingredient list suggests, and it comes together with nothing more than an oven, a saucepan, and a blender.
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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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