Print Recipe
5 from 7 votes

Manuka honey roast vegetable hummus

A rich, smoky, garlic-tinged, roasted veggie-laced, manuka honey-sweetened hummus that is utterly moreish.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: dips and condiments
Cuisine: New Zealand
Keyword: hummus, Manuka honey, roast vegetable
Servings: 4 servings
Calories: 346kcal
Author: Emily Leary


For the roasted vegetables

  • 5 cloves garlic (approx half a bulb)
  • 1/2 courgette cut into 2-3 cm pieces
  • 1/2 red pepper cut into 2-3 cm pieces
  • 1 can chickpeas
  • 1 tbsp olive oil
  • 1 pinch sea salt

To make the hummus

  • 125 ml olive oil
  • 1 tbsp manuka honey
  • 1 lemon juice only
  • 1-2 tsp smoked paprika


To roast the vegetables

  • Crush the garlic cloves lightly but keep them in their skins.
  • Put the garlic cloves, courgette and red pepper on a roasting tray with the sea salt and 2 tbsp olive oil. Mix to coat evenly.
  • Roast at 200C (180C fan) for around 20-25 minutes the vegetables are softened and until just starting to scorch at the edges.
  • Squeeze the garlic cloves out of their skins and into a food processor.
  • Tip the rest of the roasted vegetables into the food processor.

To complete the hummus

  • Add the honey, chickpeas and lemon juice to your food processor along with about 3/4 of the oil.
  • Blitz until smooth, adding the remaining oil if you need to thin the texture a little.


Calories: 346kcal | Carbohydrates: 10g | Protein: 1g | Fat: 35g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 159mg | Fiber: 1g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 38.9mg | Calcium: 18mg | Iron: 0.7mg