Tree Nut 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, a squeeze of lemon, and warm spices like cumin and turmeric for a spread that feels genuinely special. The optional pomegranate molasses adds a sticky, tangy depth that makes the whole thing even more complex. Every ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden almond oils sneaking into your dip. The blender does the heavy lifting once the garlic is roasted, pulling everything into a silky, vibrant puree that's thick enough to mound on a spoon but still easy to swipe across warm bread or flatbread. It works beautifully as a mezze-style spread, a sauce alongside roasted vegetables, or even stirred into grain bowls for a punchy, aromatic finish.
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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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