Walnut 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 garlic never hints at. This puree takes that caramelized base and layers in reduced pomegranate juice, fresh mint, lemon, cumin, and turmeric for a spread that feels genuinely special. The pomegranate juice gets simmered down until slightly syrupy before blending, which concentrates its tartness and gives the finished puree a gorgeous jewel-toned color. A touch of pomegranate molasses, if you have it on hand, deepens the flavor even further without overwhelming the brightness of the mint and lemon. Everything comes together in a blender in under a minute, landing somewhere between a dip, a condiment, and a sauce — equally at home on a cheese board, spread over flatbread, or dolloped alongside roasted vegetables. Every ingredient here is straightforward and naturally free of tree nuts, so there's no label-reading anxiety, just confident cooking. It's the kind of recipe that looks and tastes far more involved than it actually is.
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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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