Vegan 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, lemon, and warm spices like cumin and turmeric for a spread that feels genuinely special. Every single ingredient here is plant-based, so there's no swapping or substituting needed — it's naturally free of dairy, eggs, and any animal products without any compromise on richness or depth. The optional pomegranate molasses pushes the sweet-tart complexity even further if you have it on hand. Thick enough to mound on a spoon but still silky and spreadable, it works beautifully on flatbread, as a dip for roasted vegetables, or dolloped alongside grain bowls. It's the kind of condiment that makes people ask what's in it, and the answer is refreshingly simple.
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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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