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
Servings: 4 servings
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