Today we’re making Traeger Smoked Red Pepper Hummus. This homemade version takes classic hummus and gives it a distinct wood-smoke character by roasting chickpeas and red bell pepper on a pellet grill. Roasting both the beans and the pepper adds a toasty, slightly caramelized depth that complements the creamy tahini, bright lemon, fruity olive oil, and a hint of smoked garlic. The result is a rich, flavorful dip that’s simple to prepare and perfect for sharing.
Smoked Red Pepper Hummus
This Smoked Red Pepper Hummus is a flavorful twist on the classic spread. By roasting the chickpeas and a whole red bell pepper on a Traeger or another pellet grill, you introduce a gentle smoke note that lifts the familiar flavors. Tahini gives the dip its signature creaminess, lemon juice brightens it, olive oil adds silkiness, and smoked garlic rounds the profile with a savory, slightly sweet finish. Serve it chilled or at room temperature as a dip, spread, or part of a Mediterranean-inspired board.
Why you’ll love this recipe
- Smoky, layered flavor: Roasting the ingredients creates a nuanced, wood-fired taste that canned or raw ingredients can’t match.
- Nutritious and satisfying: Chickpeas provide plant-based protein and fiber while tahini contributes healthy fats and richness.
- Versatile: Use as a dip for vegetables and pita, as a sandwich spread, or as a component in bowls and salads.
- Simple process: Few ingredients and straightforward steps make this an approachable weekend project.
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Recipe shopping list
Most of these items may already be in your pantry. For exact measurements and a printable recipe card, see the recipe card section below.
- Garbanzo beans (canned)
- Red bell pepper
- Tahini
- Water
- Fresh lemon juice
- Olive oil
- Smoked garlic (or roasted garlic as a substitute)
- Salt
How to make this recipe
Below is a clear overview of the process. Follow the detailed recipe card for exact amounts and tips while you prepare the hummus.
- Preheat and prep: Set your pellet grill to 325°F. Remove the stem and seeds from the red bell pepper and cut it into quarters.
- Roast: Drain the chickpeas and place them on a lightly oiled, grill-safe baking sheet. Place the quartered red pepper on a separate sheet. Roast both for about 20 minutes, removing the chickpeas once they are lightly browned.
- Finish the pepper: Increase the grill temperature to 400°F and continue roasting the pepper for another 10–15 minutes until the skin is blistered and dark.
- Steam and peel: Transfer the hot peppers to a sealed freezer bag and let them steam for a few minutes. This loosens the skin so you can peel it away; discard the skin and membranes.
- Blend: Combine the roasted chickpeas, peeled red pepper, tahini, water, fresh lemon juice, olive oil, smoked garlic, and salt in a blender or food processor. Pulse to combine, then blend until smooth, adding a little water a teaspoon or two at a time to reach your desired consistency.
- Chill and serve: Refrigerate the hummus for best flavor. It keeps well in an airtight container for 3–4 days.
Pair with warm garlic bread sticks or crisp pita chips for a crowd-pleasing appetizer.
Recipe card
Yield: 6 servings
Traeger Smoked Red Pepper Hummus
This smoked red pepper hummus is easy to prepare and full of depth. Roasting the chickpeas and peppers gives it a pleasantly toasty, wood-fired character.
Times
- Prep time: 15 minutes
- Cook time: 20–35 minutes (depends on pepper roasting)
- Total time: about 35 minutes
Ingredients
- 15.5 ounce can garbanzo beans, drained
- 1 red bell pepper
- ⅓ cup tahini
- ¼ cup water (plus more to adjust consistency)
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 3 cloves smoked garlic (or roasted garlic)
- ½ teaspoon salt (adjust to taste)
Instructions
- Preheat your Traeger to 325°F.
- Remove the stem and seeds from the red pepper and cut into quarters.
- Drain the chickpeas and spread them on a lightly oiled, grill-safe sheet.
- Place the quartered pepper on a separate sheet and put both in the grill.
- Roast for about 20 minutes. Remove the chickpeas when lightly browned.
- Increase heat to 400°F and roast the pepper another 10–15 minutes until blistered.
- Seal the hot pepper in a freezer bag to steam for a few minutes, then peel off and discard the skin.
- Combine beans, roasted pepper, tahini, water, lemon juice, olive oil, garlic, and salt in a food processor. Pulse then blend until smooth, adding water a teaspoon at a time if needed.
- Refrigerate and enjoy within 3–4 days.
Nutrition (per serving)
Calories: 250 • Total Fat: 16g • Saturated Fat: 2g • Unsaturated Fat: 12g • Sodium: 367mg • Carbohydrates: 22g • Fiber: 6g • Sugar: 4g • Protein: 8g
Recipe FAQ
Can I make this in advance? Yes. Preparing the hummus a day ahead lets the flavors meld. For best freshness, consume within 3–4 days.
How should I store leftovers? Keep hummus in an airtight container in the refrigerator. Press plastic wrap directly on the surface to prevent a dry film from forming.
Substitutions and variations: If you don’t have smoked garlic, use roasted garlic or add a pinch of smoked paprika for a similar smoky note.
Serve hot or cold? Serve cold or at room temperature to preserve the creamy texture.
Serve this with
- Freshly cut vegetables (carrots, cucumber, celery)
- Pita chips or warm toasted pita
- As a spread on sandwiches or wraps
- Alongside grilled meats or roasted vegetables
- As part of a Mediterranean platter with feta, olives, and pickled vegetables
More charcuterie and snack ideas
- Smoked wild hog summer sausage
- Smoked crackers
- Smoked pumpkin seeds
- Smoked onion jam
- Smoked black cod dip
- Grilled carrots or roasted vegetables
