Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime


Share recipe





Base liquor

Nut milk

  • 50g of cashew nuts
  • 60ml of water
  • 1 pinch of salt
  • 1 pinch of sugar


Roasted vegetables

To serve

The day before you plan to serve the dish, soak the cashews for the milk in a large bowl of cold water. Place the chickpeas in a separate bowl and cover with water. The chickpeas will swell, so ensure that you use plenty of water. Leave both to soak overnight
The next day, drain the chickpeas and place into a large saucepan. Cover with water, bring to the boil and then turn down to simmer for an hour. Check the chickpeas regularly from about 40 minutes onwards to see if they’re tender – once they are cooked through, drain them and set aside
Drain the cashews and transfer to a powerful blender with about 60ml of fresh water. Blitz thorough until smooth (this will take some time) You’re looking for a double cream consistency, so add a little more water if necessary. Season with a pinch of sugar and salt then pass through a fine sieve
  • 60ml of water
  • 1 pinch of salt
  • 1 pinch of sugar
For the base liquor, put all the ingredients into a large saucepan, bring to the boil, reduce to a simmer for 15 minutes and allow to cool. Drain, keeping only the liquor
For the hummus, preheat an oven to 180°C/160°C fan/gas mark 4. Put the cashew nuts onto a baking tray and roast for 10 to 15 minutes, checking regularly to avoid burning
  • 50g of cashew nuts
Once golden, allow them to cool (leaving the oven on for later) and then put them into a food processor along with the cooked chickpeas, tahini, garlic, lemon juice, 75ml of the base liquor, salt and pepper. Blend whilst gradually adding the oil. You are looking for a rich, textured hummus. Check the seasoning and texture and adjust with salt or more base liquor if necessary
For the dressing, place a medium heavy-based saucepan over a medium heat. Once hot, add the vegetable oil, shallots and a generous pinch of salt. Stir and sweat for a few minutes or until translucent
Add the garlic and curry powder and cook for a further 2 minutes. Add the apple juice, bring to the boil and reduce until 2 tablespoons remain. Remove from the heat, set aside to cool and add the olive oil. Check the seasoning
For the roasted vegetables, toss the cauliflower, celeriac, baby carrots and red onion in all but 1 tablespoon of the light olive oil and season. Place on a baking tray and roast in the oven for 20 minutes or until golden and tender
Dress the spring onions in the remaining oil and blacken on a hot griddle or frying pan. Remove from the heat and season
To serve, dollop a large spoon of hummus over the base of each of the 4 plates. Carefully place the roasted vegetables onto the hummus and generously coat with the curry dressing. Drizzle a small quantity of the nut milk over the top and garnish with freshly grated lime zest
Share recipe