• 1 1/2 Cup Chickpeas

• 333/1000 Cup Tahini

• 1 Tablespoon garlic, minced

• 2 Tablespoon extra-virgin olive oil

• 1 Teaspoon salt

• 4 Tablespoon lemon juice

• 1 red onion, sliced

• 2 Cup butternut squash

• 2 Cup Cauliflower, cut into florets

• 2 Cup Brussels Sprouts, fresh

• 2 Whole Portobello Mushroom

• 4 Tablespoon extra-virgin olive oil

• To Taste salt

• To Taste black pepper

Steps

1

When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

2

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.

3

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.

4

Increase temperature on the grill to High and preheat.

5

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.

6

To serve, place hummus in a serving bowl or platter and top with roasted veggies.

7

Drizzle with olive oil and serve with pita bread. Enjoy!