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Roasting the garlic and red peppers:
Start the Traeger on Smoke with the lid open for 4-5 minutes (or until the fire is established). Then preheat to 400 degrees F. It's easiest to roast the entire head of garlic, or even better, several heads of garlic.
Peel away the outside layers of the garlic husk. Cut off the top of the garlic bulb, exposing each of the individual cloves. Drizzle olive oil over the top of the head of garlic and rub it in. Wrap the garlic in foil, completely covering it. Put the head of garlic and the two red peppers (washed and dried) on the Traeger.
Roast the garlic for 25-30 minutes and the peppers for about 40 minutes. Rotate the peppers a quarter-turn every 10 minutes until the exterior is blistered and blackened.
Pull the peppers off the grill and put them in a bowl. Cover the bowl with plastic wrap and leave them for 15 minutes. The steam will loosen the skins so that they slip off like a drumstick covered in barbecue sauce.
Peel off the pepper skin. Cut off the stems and scrape out the seeds and they're ready to use.
As for the garlic, let it cool and then pull out the individual cloves as needed.
In a blender put the roasted red peppers, 4 cloves of roasted garlic, dill, parsley, drained and rinsed beans, olive oil, lemon juice and salt.
Blend until the dip is smooth and creamy. You may need to scrape down the sides of the blender a couple of times. If it's having difficulty blending or looks too thick add more olive oil or lemon juice. (Add more lemon juice if it tastes like it needs more acid or brightness.) Enjoy!