Sesame Free Pomegranate-Mint Roasted Garlic Puree
Roasting garlic low and slow transforms it into something almost unrecognizable — sweet, buttery, and deeply mellow — and this puree takes that magic even further with pomegranate juice, fresh mint, and warm spices. The pomegranate juice gets simmered down until slightly syrupy before it hits the blender, concentrating that tart-fruity punch so every bite has real depth. A squeeze of lemon and a pinch each of cumin and turmeric round things out beautifully, giving the finished spread a gorgeous golden hue and a flavor that feels both bright and earthy at once. For anyone navigating sesame allergies or sensitivities, this is the kind of bold, restaurant-worthy dip that usually feels off-limits — think hummus-adjacent spreads loaded with tahini — but here every single ingredient is naturally free of it. The optional pomegranate molasses adds an extra layer of sticky-sweet complexity if you have it on hand, but the puree is absolutely stunning without it. Spread it thick on warm flatbread, swipe it under roasted vegetables, or serve it as a showstopping appetizer with crudités — it's versatile enough to earn a permanent spot in your rotation.
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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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