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!