How to make it
Preheat the oven to 350˚F. Line a baking sheet with aluminum foil.
In a small bowl, mix together the cashews, Lee Kum Kee Pure Sesame Oil, garam masala, turmeric, Hungarian paprika, ground cardamom, and salt to taste. Spread the cashews onto the baking sheet and bake for 10 minutes, stirring halfway. Remove the cashews from the oven and set them aside to cool.
Place the chickpeas into a food processor along with the lemon juice, garlic cloves, and olive oil. Pulse until the ingredients are just combined.
Then add in the curry powder, cumin, and salt to taste. Blend until smooth and creamy. Taste for seasoning.
Spread the hummus into a shallow dish. Top with the spiced cashews, pomegranate arils, and parsley leaves. Enjoy!