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When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Slice the top off 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 grill grate. Grill for 30 minutes. Add halved lemons, after 30 minutes, and cook all ingredients for an additional 10 minutes.
Drain half of chickpea juice; reserve the rest for dip. Place chickpeas in a blender. Add Tahini paste.
Remove garlic and lemons from grill; allow to cool slightly.
Unwrap garlic and squeeze out 6 to 8 cloves into blender. Squeeze 2 halves of lemons into blender, being careful to not allow seeds to fall in.
Add ¼ cup of olive oil to blender. Pulse all ingredients until smooth. Add salt and pepper to taste. Additionally, paprika or cumin can be added.
Toast pita bread and serve with hummus. Enjoy!