ingredients

12

count

nutrition

195

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 can chickpeas
  2. 2 medium cooked beetroot and roughly chopped
  3. 2 cloves garlic (minced)
  4. 1 tsp ground cumin
  5. Zest and juice from 1/2 small lime
  6. 2 tbsp tahini
  7. 3 tbsp Glenisk organic greek style natural yogurt
  8. 1 tbsp olive oil
  9. Salt and pepper to taste
  10. Olive oil for drizzling
  11. Mixed seeds for garnish
  12. Herb of choice
method
  • Drain the chickpeas and reserve the water. Place the beetroot, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
  • Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

Try our delicious alternative flavours; pesto hummus & roast carrot hummus.

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ingredients

11

count

nutrition

260

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 clove garlic (grated)
  2. 1 tsp cumin
  3. 1tin chickpeas
  4. 2 tbsp tahini
  5. 1tbsp olive oil
  6. 1 tbsp lemon juice
  7. Salt & Pepper
  8. 3 tbsp Glenisk organic whole milk bio yogurt
  9. 1 tbsp pesto to drizzle over top
  10. Basil leaves
  11. Toasted pine nuts
method
  • Drain the chickpeas, reserve the chickpea water.  Add the garlic, cumin, chickpeas, tahini, olive oil, lemon juice, Glenisk organic whole milk bio yogurt and 2 large basil leaves to a food processor or blender and process until it’s roughly blended. With the blender still on drizzle in ⅓ of the chickpea water, a bit at a time until the hummus is smooth. If you prefer a looser consistency add more of the chickpea water. Season to taste with salt and pepper. Decant to a serving bowl and drizzle some pesto over the top, garnish with basil leaves and toasted pine nuts.

Try our delicious alternative flavours; beetroot hummus & roast carrot hummus.

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ingredients

13

count

nutrition

192

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 can chickpeas
  2. 2 medium roasted carrots roughly chopped
  3. 2 cloves garlic (minced)
  4. 1 tsp ground cumin
  5. ½ tsp nutmeg
  6. Zest and juice from 1/2 small lime
  7. 2 tbsp tahini
  8. 3 tbsp Glenisk organic greek style natural yogurt
  9. 1 tbsp olive oil
  10. Salt and pepper to taste
  11. Olive oil for drizzling
  12. Mixed seeds for garnish
  13. Herb of choice
method
  • Drain the chickpeas and reserve the water. Place the roasted, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, nutmeg, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
  • Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

Try our delicious alternative flavours; pesto hummus & beetroot hummus.

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ingredients

18

count

nutrition

372

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients

Falafel Balls

  1. 2 tbsp olive oil
  2. 1 medium red onion, minced
  3. 2 cloves garlic, crushed
  4. 1 green chilli, chopped
  5. 1 tsp ground cumin
  6. 1 tsp ground coriander
  7. 400g tin cooked chickpeas, drained
  8. ½ cup cooked bulgur wheat
  9. 100g breadcrumbs
  10. 2 tbsp lemon juice
  11. 15g fresh coriander, chopped
  12. 10g parsley (and or mint), chopped

Tahini yogurt dip

  1. 3 tbsp Glenisk organic greek style natural yogurt 
  2. 1 tsp tahini paste 
  3. half garlic clove, crushed 
  4. 1 tbsp lemon juice
  5. 1 tsp honey
  6. 1 tsp extra virgin olive oil 
method
  • Preheat oven to 190°C.
  • Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
  • In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
  • Shape into small balls and place on a baking tray greased with oil.
  • Bake for 25-30 minutes, turning once, until golden.
  • Mix all tahini dip ingredients together and serve with falafel.
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ingredients

9

count

nutrition

72

calories

total time

20

mins

serves

6

servings

method ingredients
ingredients
  1. 3 large chicken fillets
  2. 2 cloves garlic crushed
  3. 1 tsp grated fresh ginger
  4. 1 tsp chilli flakes or hot chilli powder or 1/2 hot chilli chopped
  5. Salt and pepper
  6. Juice of ½ a lemon
  7. 1 tbs sunflower oil
  8. 50g Glenisk organic bio low fat natural yogurt
  9. Wooden kebab sticks

Dipping sauce:

  1. 100g Glenisk organic bio low fat natural yogurt
  2. Juice of ½ a lemon
  3. 1 clove garlic crushed
  4. Pinch chilli
  5. Salt and pepper
method
  • Slice each chicken breast into four lengthways. Push a kebab stick through the meat and set aside.
  • Mix all marinade ingredients together in a flat dish or tray. Add the chicken and turn to coat well.
  • Cover and leave in the fridge for at least 2 hours or overnight (ideally).
  • Remove excess marinade when ready to cook, and grill or BBQ for 3-4 minutes each side until golden and firm.
  • For the dipping sauce, mix all of the ingredients with the Glenisk organic bio low fat natural yogurt and serve alongside the meat.
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