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Smoked Hummus with Roasted Vegetables

15

40

Hickory

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.

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  • 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

  • Salt

  • Black pepper

  • 1

    When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

    180 ˚F

  • 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

    • 1 1/2 Cup chickpeas

  • 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.

    • 1/3 Cup tahini

    • 1 Tablespoon garlic, minced

    • 2 Tablespoon extra-virgin olive oil

    • 1 Teaspoon Salt

    • 4 Tablespoon lemon juice

  • 4

    Increase temperature on the grill to High and preheat.

    450 ˚F

  • 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

    • 1 red onion, sliced

    • 2 Cup butternut squash

    • 2 Cup cauliflower, cut into florets

    • 2 Cup fresh Brussels sprouts

    • 2 Whole portobello mushrooms

    • 4 Tablespoon extra-virgin olive oil

    • To Taste Salt

    • To Taste Black pepper

  • 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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