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Grilled Hummus




Smoke-infused hummus is a smooth & healthy side dip that’s great with veggies or chips.


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  • 1 Head garlic

  • extra-virgin olive oil

  • 2 Small lemons

  • 1 Can chickpeas

  • 1 1/2 Tablespoon tahini

  • 1/4 Cup extra-virgin olive oil

  • salt

  • pepper

  • pita bread

  • 1

    When ready to cook, set the Traeger to 375℉ (180 C) and preheat, lid closed for 15 minutes.

    375 ˚F

  • 2

    Slice the top off of the garlic, until garlic cloves are exposed. Pour a small amount of olive oil over the top; wrap in foil. Place wrapped garlic head on the grill grate. Grill for 30 minutes. Add halved lemons, after 30 minutes, and cook all ingredients for an additional 10 minutes.

    375 ˚F

    • 1 Head garlic

    • As Needed extra-virgin olive oil

    • 2 Small lemons

  • 3

    Drain half of the chickpea juice; reserve the rest for the dip. Place chickpeas in a blender. Add Tahini paste.

    • 1 Can chickpeas

    • 1 1/2 Tablespoon tahini

  • 4

    Remove garlic and lemons from grill; allow to cool slightly.
  • 5

    Unwrap garlic and squeeze out 6 to 8 cloves into the blender. Squeeze 2 halves of lemons into the blender, being careful to not allow seeds to fall in.
  • 6

    Add 1/4 cup (100 mL) of olive oil to the blender. Pulse all ingredients until smooth. Add salt and pepper to taste. Additionally, paprika or cumin can be added.

    • 1/4 Cup extra-virgin olive oil

    • As Needed salt

    • As Needed pepper

  • 7

    Toast pita bread and serve with hummus. Enjoy!

    • As Needed pita bread

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