Smoked Hummus with Roasted Vegetables
By Traeger Kitchen
Give this healthy snack some smokin' flavor. This homemade hummus is seasoned with aromatic spices like tahini, garlic, and smoked paprika, smoked and served aside roasted veggies for the perfect dip.
Prep Time
15 Min
Cook Time
40 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 1/2 Cup | chickpeas |
| 1/3 Cup | tahini |
| 1 Tablespoon | garlic, minced |
| 6 Tablespoon | extra-virgin olive oil |
| 1 Teaspoon | Salt |
| 4 Tablespoon | lemon juice |
| 1 | red onion, sliced |
| 2 Cup | butternut squash |
| 2 Cup | cauliflower, cut into florets |
| 2 Cup | fresh Brussels sprouts |
| 2 Whole | portobello mushrooms |
| To Taste | Black pepper |
Steps
1
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
2
For the hummus: Drain and rinse the chickpeas and spread out on a sheet tray. Place tray in the grill grate and smoke for 15-20 minutes or to desired smoke level.
180 ˚F / 82 ˚C
00:20
3
In the bowl of a food processor, combine smoked chickpeas, tahini, garlic, olive oil, salt, and lemon juice and process until mixed well but not completely smooth. Transfer to a bowl and reserve.
4
Increase temperature on the grill to High and preheat.
450 ˚F / 232 ˚C
5
For the vegetables: Drizzle veggies with olive oil and spread on a sheet tray. Place sheet tray in the grill and roast veggies 15-20 minutes until lightly browned and cooked through.
450 ˚F / 232 ˚C
00:20
6
To serve, place hummus in a serving bowl or platter and top with roasted veggies.
7
Drizzle with olive oil and serve with pita bread. Enjoy!
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