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Smoked Hummus with Roasted Vegetables

Difficulty 3/5
|
Prep time 45 mins

Cook time 30 mins
|
Serves 4-6

Hardwood 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.

Ingredients

1-1/2 Cups CHICKPEAS

1/3 CUP TAHINI

1 tbsp MINCED GARLIC

2 tbsp OLIVE OIL

1 tsp KOSHER SALT

4 tbsp LEMON JUICE

SMOKED PAPRIKA, TO TASTE

1 RED ONION, CUT INTO 1/2” SLICES

2 Cups BUTTERNUT, PEELED AND CUBED

2 Cups CAULIFLOWER FLORETS

2 Cups BRUSSELS SPROUTS, HALVED

2 PORTOBELLO MUSHROOMS, CUT INTO 1/2” SLICES

4 tbsp OLIVE OIL

SALT AND PEPPER, TO TASTE

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave the temperature setting on Smoke and allow to preheat for 10 minutes.

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.

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.

Increase temperature on the grill to 450 degrees F and preheat, lid closed, 10-15 minutes.

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.

To serve, place hummus in a serving bowl or platter and top with roasted veggies. Drizzle with olive oil and serve with pita bread. Enjoy!

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