Smoke Roasted Garlic Hummus

To roast garlic: Trim tops of garlic bulbs and arrange on a baking sheet. Drizzle bulbs with olive oil, kosher salt, and pepper. Preheat your Traeger Grill to 275F for 1-2 hours until just taking on some golden color. Cover with foil and continue to grill until softened, approximately 30-45 minutes. Cool, then wrap bulbs individually with food-safe plastic wrap. Place the bulbs in a resealable plastic bag or container and freeze for later use. This recipe uses 2 to 3 bulbs of smoked garlic.

To make hummus: Rinse chickpeas thoroughly until the water runs clear. Pour all hummus ingredients (2 cans 15oz canned organic chickpeas, 1 cup tahini, 1/2 cup water, 1/2 cup lemon olive oil, 1/4 cup freshly squeezed lemon juice, 2-3 large bulbs smoked garlic, 1 tsp kosher sea salt) into a blender or food processor. Blend until smooth, adding additional ice cubes and water if needed for a smoother consistency. For an even smoother texture, press the hummus through a fine mesh strainer.

Serve topped with a drizzle of olive oil, chopped fresh chives, and a sprinkle of smoked paprika. Perfect with pita, cut veggies, pretzels, or crackers.