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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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