Pappadew Pepper Cauliflower Hummus

Makes about 4 cups | Prep: 5 minutes | Cook: 10 minutes


  • 1 small head cauliflower, florets cut (about 4 cups)
  • 2 1/2 cups vegetable stock
  • 3 cloves garlic
  • 7 pappadew peppers
  • 1 15 oz can chickpeas/garbanzo beans
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons olive oil, divided


Put cauliflower florets and vegetable stock in a medium sauce pan and place over medium heat. Bring to a boil, then lower heat to a simmer. Cover and cook for about 7 minutes or until the cauliflower is fork tender. Drain the cauliflower and set aside.

In the bowl of a food processor, mince the garlic cloves and pappadew peppers. Add the garbanzo beans, drained cauliflower, salt,  pepper and cayenne pepper, then process until smooth. Scrape down the sides of the bowl, add 2 tablespoons olive oil and puree just a few more seconds until combined.

Transfer to a serving bowl to enjoy immediately or store in an airtight container in the refrigerator.

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