Step 1

Preheat your Traeger to 325°F.

Step 2

Prep the red pepper by removing the stem and the seeds and cutting the pepper into quarters.

Step 3

Drain the chickpeas and place them onto a lightly oiled, grill-safe baking sheet.

Step 4

Put the red bell pepper onto a small baking sheet and into the grill.

Step 5

Roast both for about 20 minutes. Remove the chickpeas when they are lightly browned.

Step 6

Turn the heat up to 400°F. Continue roasting the bell peppers for another 10-15 minutes.

Step 7

Place the roasted peppers into a large freezer baggie and seal. Let steam for a few minutes.

Step 8

Remove the skin from the exterior of the pepper and discard.

Step 9

Place the beans, roasted bell pepper, tahini, water, lemon juice, olive oil, garlic, and salt into a blender or food processor.

Step 10

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.

Step 11

Refrigerate after preparing and enjoy within 3-4 days for the best results.