Today we’re making Traeger Smoked Red Pepper Hummus. This recipe not only brings a homemade touch to your kitchen but infuses the hummus with a unique, smoky flavor that stands out from the traditional store-bought versions. By roasting the chickpeas and red bell peppers in a smoker, your hummus gets a slightly toasty, wood-fired taste that perfectly complements the creamy texture and vibrant flavors of the other ingredients. Ideal for serving as a dip, spread, or appetizer, this hummus recipe is a straightforward yet impressive way to serve this classic dish.
Smoked Red Pepper Hummus
Out Red Pepper Hummus is a delicious twist on a classic hummus recipe. The pellet grill gives the hummus a slightly smoky flavor from roasting chickpeas and red bell peppers. The creamy blend of tahini, olive oil, and lemon juice with the sweet, smoky essence of the roasted red pepper and the aromatic touch of smoked garlic makes for a deliciously rich and flavorful dip. It’s a fantastic choice for those looking to impress guests or simply enjoy a gourmet version of hummus at home.
I love putting this on a Greek appetizer plate with fresh vegetables, feta cheese, smoked marinated olives, whipped feta dip, pickled asparagus, and freshly made garlic naan. Another great addition would be this Kalamata Olive Tapenade from Crafty Cooking Mama, too!
Why you’ll love this dish…
- Unique Flavor: The Traeger grill imparts a mild, smoky flavor to the chickpeas and red bell pepper, enhancing the hummus with nuances you can’t get from raw or canned ingredients.
- Health Benefits: Rich in protein, fiber, and healthy fats, it’s not only tasty but also nutritious.
- Versatility: Perfect as a dip for vegetables and crackers, spread on sandwiches, or a flavorful addition to bowls and salads.
- Easy to Make: It’s a simple yet satisfying recipe with straightforward steps and common ingredients.
Get all of my Traeger Recipes here!
Red Pepper Hummus shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Garbanzo Beans
- Red Bell Pepper
- Tahini
- Water
- Lemon Juice (freshly squeezed)
- Olive Oil
- Smoked Garlic
- Salt
Try our original Traeger Hummus!
How to make Red Pepper Hummus
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Preheat and Prep:Set your Traeger to 325°F. Prepare the red bell pepper by removing the stem and seeds and quartering.
- Roast:Arrange the drained chickpeas and bell pepper on separate, lightly oiled baking sheets. Roast for 20 minutes, then remove the chickpeas. Increase the heat to 400°F and continue roasting the bell pepper for an additional 10-15 minutes.
- Steam and Peel:Place the roasted peppers in a freezer bag to steam, then peel away and discard the skin.
- Blend:Combine all ingredients in a blender or food processor until smooth, adjusting the water as necessary to achieve the desired consistency.
- Chill and Serve:Refrigerate the hummus and enjoy within 3-4 days for the best flavor.
Red Pepper Hummus FAQ
Can I make this recipe in advance?
Yes, preparing a day ahead can enhance the flavors. I wouldn’t advise making it more than one day in advance, however.
What’s the best way to store the leftovers?
Store in an airtight container in the refrigerator. I like to put some plastic wrap directly on top of the dip to prevent the top from drying out.
Substitutions and variations
For a different twist, substitute smoked paprika or roasted garlic if smoked garlic isn’t available.
Should this be served hot or cold?
It is best enjoyed cold or at room temperature to maintain its creamy texture.
Serve this with…
- Freshly cut vegetables
- Pita chips or toasted pita bread
- As a spread on sandwiches or wraps
- Alongside grilled meats or vegetables
- With our Greek Chicken
More great charcuterie recipes to love!
- Smoked Wild Hog Summer Sausage
- Smoked Crackers
- Smoked Pumpkin Seeds
- Smoked Bacon Jam Cream Cheese
- Smoked Onion Jam Recipe
- Smoked Black Cod Dip
- Traeger Grilled Carrots
Traeger Smoked Red Pepper Hummus
Ingredients
- 15.5 ounce can garbanzo beans drained
- 1 red bell pepper
- 1/3 cup tahini
- 1/4 cup water
- 3 tablespoons lemon juice freshly squeezed
- 3 tablespoons olive oil
- 3 cloves smoked garlic
- 1/2 teaspoon salt
Instructions
- Preheat your Traeger to 325°F.
- Prep the red pepper by removing the stem and the seeds and cutting the pepper into quarters.
- Drain the chickpeas and place them onto a lightly oiled, grill-safe baking sheet.
- Put the red bell pepper onto a small baking sheet and into the grill.
- Roast both for about 20 minutes. Remove the chickpeas when they are lightly browned.
- Turn the heat up to 400°F. Continue roasting the bell peppers for another 10-15 minutes.
- Place the roasted peppers into a large freezer baggie and seal. Let steam for a few minutes.
- Remove the skin from the exterior of the pepper and discard.
- Place the beans, roasted bell pepper, tahini, water, lemon juice, olive oil, garlic, and salt into a blender or food processor.
- Pulse to combine and then blend until smooth. You may need to add more water to make it blend easily and get to a smooth consistency. Add a couple teaspoons at a time so it doesn't thin out too much.
- Refrigerate after preparing and enjoy within 3-4 days for the best results.
Tools & Equipment
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.