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Recipe provided by Carman's 

Prep time 15 mins, plus soaking time

You will need to begin this recipe 4 hours before

Serves 6-8 as a snack


150g raw cashew nuts

1 x 400g tin chickpeas, drained but ¼ cup liquid reserved

¼ cup tahini

2 cloves garlic, crushed

Juice of 1 lemon

1 tsp salt

+ Curry Oil

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



Place cashew nuts in a bowl, cover with filtered water and allow to soak for at least 4 hours.

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.

Drain nuts, combine in a food processor with chickpeas and the reserved liquid, tahini, garlic, lemon juice and salt.  Blend until a smooth paste. 

Strain curry oil through a fine sieve, reserving the oil and the seeds and curry leaf sprigs. 

While the motor of the food processor is running, in a thin stream add the strained curry oil until all has incorporated.  Spoon the hommus into a serving bowl and decorate with reserved curry leaf sprigs and seeds. 

Serve with Carman’s Crackers.