Vegetarian 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. A splash of lemon juice keeps everything lively, and the optional pomegranate molasses adds a sticky, tangy depth that makes you want to lick the spoon. The whole thing comes together in a blender, so the final texture is silky-smooth and thick enough to mound on a spoon without running. It works beautifully as a dip with warm flatbread, a spread on a grain bowl, or a bold condiment alongside roasted vegetables. Every ingredient is straightforwardly plant-based, so there's no need to audit labels or swap anything out — it's just good food, full stop.
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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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