Cashew Curry Dip | Bertolli Olive Oil

Ingredients

• 400g raw cashew nuts
• 1 tsp sea salt flakes plus 1 tsp extra
• ½ long, green chilli, seeds removed
• 2 cloves garlic, peeled
• 1 tbsp brown rice syrup or maple syrup
• 1 tbsp apple cider vinegar
• 1/3 cup coriander leaves
• 3 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity Taste
• 2 tsp black sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 tsp black mustard seeds
• 2 sprigs curry leaves
• Sea salt
• Papadums, to serve