Our new Traeger Hummus Recipe brings the deep, smoky character of wood-fired cooking to a beloved classic. Smoked hummus elevates the familiar chickpea dip by roasting garbanzo beans on a pellet grill, which imparts a rich, smoky underpinning that you simply can’t reproduce with conventional stovetop methods. Combined with creamy tahini, bright fresh lemon, and the savory warmth of smoked garlic, this version of hummus is layered, balanced, and full of personality.
Traeger Hummus
This smoked take on the traditional Middle Eastern dip keeps the classic trio of chickpeas, tahini, and lemon juice, but adds a smoky twist by roasting the beans and garlic over wood pellets. The brief roast intensifies the chickpeas’ natural nuttiness and gives the finished hummus a toasty, nuanced aroma. The texture remains luxuriously smooth thanks to tahini and a touch of water or olive oil, while smoked garlic brings a mellow, aromatic depth that garlic lovers will appreciate.
Traeger hummus is perfect for backyard gatherings, picnics, or simply enjoying as a healthy snack. It pairs beautifully with warm flatbreads, grilled vegetables, or as part of a shareable mezze spread. The recipe is straightforward and uses pantry staples, so it’s an approachable way to add something special to your usual routine.
Why You’ll Love This Dish
- Unique Flavor: The grilled chickpeas and smoked garlic create smoky notes that make this hummus unforgettable.
- Versatility: Use it as a dip, a sandwich spread, or part of a mezze or charcuterie board.
- Nutritious: Chickpeas provide protein and fiber, and tahini adds heart-healthy fats.
- Easy to Make: Minimal ingredients and simple steps make this recipe accessible to cooks of all levels.
Find more Traeger recipes and grilling inspiration on the same site.
Recipe Shopping List
You probably have most of these ingredients already. For exact measurements, see the recipe card below.
- Garbanzo beans (canned or cooked)
- Tahini
- Water
- Fresh lemon juice
- Olive oil
- Smoked garlic (or roast garlic on the grill)
- Salt
How To Make This Recipe
Below is a concise overview of the method. Follow the full instructions in the recipe card for details and exact quantities.
- Preheat: Warm your Traeger or pellet grill to 325°F (163°C).
- Roast: Drain the chickpeas and spread them on a lightly oiled, grill-safe baking sheet. Roast until they take on a light golden color, about 20 minutes.
- Blend: Combine the roasted chickpeas, tahini, water, lemon juice, olive oil, smoked garlic, and salt in a food processor or high-speed blender.
- Adjust: Blend until smooth, adding water a tablespoon at a time to reach your preferred consistency.
- Chill and Serve: Refrigerate the hummus for a little while before serving. It keeps well for 3–4 days.
Recipe FAQ
Yes — they are two names for the same legume and can be used interchangeably.
Can I make this ahead of time?
Absolutely. Hummus can be made a day or two in advance and stored in the refrigerator in an airtight container.
Do I need to reheat hummus?
Hummus is typically served chilled or at room temperature; reheating is not necessary and can change the texture.
Any easy variations?
For more depth, stir in smoked paprika or a bit of ground cumin. For heat, add roasted jalapeño or a pinch of cayenne. You can also finish with a drizzle of olive oil and chopped fresh herbs.
Serve This With…
- Warm flatbread or naan
- Grilled vegetables such as zucchini, bell peppers, or eggplant
- As part of a charcuterie or mezze board alongside olives, roasted nuts, cheeses, and cured meats
- Fresh vegetables like cucumber, carrot sticks, and cherry tomatoes
Traeger Hummus
This Traeger hummus is simple to prepare and delivers a toasty, wood-fired flavor that elevates a familiar dip. Roasting the chickpeas brings out nutty notes and adds subtle depth.
Ingredients
- 1 (15.5 ounce) can garbanzo beans, drained
- ⅓ cup tahini
- ¼ cup water, plus more as needed
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 3 cloves smoked garlic (or roasted garlic)
- ½ teaspoon salt, or to taste
Instructions
- Preheat your Traeger or pellet grill to 325°F (163°C).
- Drain the chickpeas and spread them on a lightly oiled, grill-safe baking sheet.
- Roast the chickpeas for about 20 minutes, until lightly browned and fragrant.
- Transfer the roasted chickpeas to a food processor. Add tahini, water, lemon juice, olive oil, smoked garlic, and salt.
- Pulse to combine, then blend until smooth. Add additional water a teaspoon or two at a time if needed to reach a creamy consistency.
- Refrigerate the hummus for at least 30 minutes before serving. Use within 3–4 days for best quality.
Nutrition Information (per serving)
Calories: 245 • Total Fat: 16g • Saturated Fat: 2g • Unsaturated Fat: 12g • Sodium: 366mg • Carbohydrates: 21g • Fiber: 6g • Sugar: 3g • Protein: 8g
Tips: For a creamier hummus, peel a few of the chickpeas before blending. Toasting the tahini briefly in a dry skillet over low heat can deepen its flavor. Finish the hummus with a drizzle of good olive oil, a sprinkle of smoked paprika, or chopped parsley for color and brightness.