Roasted Vegetables With Cashew Nut Hummus Recipe

Ingredients For Roasted Vegetables With Cashew Nut Hummus Recipe

• 50 gram Cashew nuts
• 125 gram Chickpeas
• 1 teaspoon Tahini
• 1 tablespoon Lemon juice
• 1 Garlic Clove
• 20 milliliter Vegetable oil
• 0.5 teaspoon Salt
• Freshly ground black pepper
• 75 gram Onion
• 50 gram Demerara sugar
• 0.5 teaspoon Black peppercorns
• 0.5 teaspoon Coriander seeds
• 1 sprig Thyme
• 1 sprig Tarragon
• 1 Bay leaf
• 1 teaspoon Salt
• 50 milliliter White wine vinegar
• 250 milliliter Water
• 1 Strip of orange peel
• 1 Strip of lemon peel
• 50 gram Cashew nuts
• 60 milliliter Water
• 1 pinch Salt
• 1 pinch Sugar
• 2 Shallots
• 1 Garlic Clove
• 1 teaspoon Mild Curry Powder
• 200 milliliter Apple juice
• 50 milliliter Extra virgin olive oil
• 50 milliliter Vegetable oil
• Salt
• Freshly ground black pepper
• 50 milliliter Light Olive Oil
• 4 Cauliflower Florets
• 0.25 Celeriac
• 8 Baby carrots
• 1 Red Onion
• 8 Spring onions
• 1 Lime
• 50 gram Cashew nuts
• 125 gram Chickpeas
• 60 milliliter Water
• 1 pinch Salt
• 1 pinch Sugar
• 75 gram Onion
• 0.5 teaspoon Black peppercorns
• 0.5 teaspoon Coriander seeds
• 1 sprig Thyme
• 1 sprig Tarragon
• 1 Bay leaf
• 1 teaspoon Salt
• 50 milliliter White wine vinegar
• 250 milliliter Water
• 1 Strip of orange peel
• 1 Strip of lemon peel
• 50 gram Cashew nuts
• 1 teaspoon Tahini
• 1 tablespoon Lemon juice
• 20 milliliter Vegetable oil
• 0.5 teaspoon Salt
• Freshly ground black pepper
• 1 Garlic Clove
• 50 milliliter Vegetable oil
• 2 Shallots
• Salt
• 1 Garlic Clove
• 1 teaspoon Mild Curry Powder
• 200 milliliter Apple juice
• 50 milliliter Extra virgin olive oil
• Freshly ground black pepper
• 4 Cauliflower Florets
• 0.25 Celeriac
• 8 Baby carrots
• 1 Red Onion
• 50 milliliter Light Olive Oil
• 8 Spring onions