Yeast 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. Blended with reduced pomegranate juice, fresh mint, lemon, and warm spices like cumin and turmeric, this puree lands somewhere between a luxurious dip and a bold condiment that makes everything around it taste better. Every ingredient here is naturally free of yeast, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. The optional pomegranate molasses adds an extra layer of tangy depth if you want to push the flavor even further. Spread it thick on flatbread, swirl it alongside roasted vegetables, or use it as a base for grain bowls — it's versatile enough to anchor a whole meal. The color alone, that deep jewel-toned magenta, is reason enough to make it for company.
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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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