smoked hummus with roasted vegetables


  • 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




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


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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