Healthy Hummus With Cashew Nuts & Curry Oil

Method

• 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.