Healthy Hummus With Cashew Nuts & Curry Oil


  • 150g raw cashew nuts
  • 400g tin chickpeas, drained but 1/4 cup liquid reserved
  • 1/4 cup tahini
  • 2 garlic cloves, crushed
  • 1 lemon, juiced
  • 1 tsp salt
  • 6 tbsp neutral oil (grapeseed/rice bran oil)
  • 1 tbsp sesame seeds
  • 1 tbsp black mustard seeds
  • 2 sprigs of curry leaves
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • Carman's Pepita & Poppy Seed Super Seed & Grain Crackers to serve


  • Preparation time: 15 minutes, plus soaking time
  • Cooking time: 5 minutes
  • Serves: 6-8 as a snack
  1. Place cashew nuts in a bowl, cover with filtered water and allow to soak for at least 4 hours.
  2. Meanwhile, to make curry oil, heat oil in a small frypan over medium heat. Add seeds and curry leaf sprigs, fry for 2 mins or until fragrant. Remove from heat and set aside to infuse while the nuts are soaking.
  3. Drain nuts, combine in a food processor with chickpeas and the reserved liquid, tahini, garlic, lemon juice and salt. Blend until a smooth paste.
  4. Strain curry oil through a fine sieve, reserving the oil and the seeds and curry leaf sprigs.
  5. While the motor of the food processor is running, in a thin stream add the strained curry oil until all has incorporated. Spoon the hummus into a serving bowl and decorate with reserved curry leaf sprigs and seeds.
  6. Serve with Carman’s Pepita & Poppy Seed Super Seed & Grain Crackers.
Baking Tip


This dip pairs perfectly with our Pepita & Poppy Seed Super Seed & Grain Crackers


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