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

8

count

nutrition

167

calories

total time

40

mins

serves

4-6

servings

method ingredients
ingredients
  1. 10g butter
  2. 2 apples (peeled, cored and sliced thinly in rounds)
  3. 3 eggs (beaten)
  4. 100g self-raising flour
  5. 200g Glenisk organic bio whole natural yogurt
  6. 2 tbsp sugar
  7. ¼ tsp cinnamon
  8. ½ tsp icing sugar
method
  • Preheat the oven to 200C and place a 9 inch round baking pan in the oven while it’s preheating.
  • Remove the baking pan after a few minutes and add the butter, rotating the pan until the base of the pan has been covered in melted butter.
  • Lay the apple slices around the bottom of pan in circular formation, leaving 4 slices aside.
  • Add flour, Glenisk organic bio whole natural yogurt and eggs to a mixing bowl and beat for one minute. Pour the batter evenly over the apples and then place the 4 remaining slices on top of mixture. Sprinkle the top with the sugar and cinnamon.
  • Bake uncovered for 25 – 27 minutes. Remove from the baking pan and sprinkle the top with icing sugar. Serve immediately with a dollop of Glenisk organic bio whole natural yogurt and a drizzle of honey.
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ingredients

8

count

nutrition

217

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients
  1. 200g of Porridge Oats
  2. 1 tbsp Cinnamon
  3. Large handful of blanched almonds (or flaked almonds if you can’t find whole – just add these in for the last 5 minutes of cooking)
  4. Large handful of dried cranberries
  5. 6 Cardamom pods
  6. 1/2 Orange
  7. 2 tbsp Honey
  8. 2 tbsp of Sunflower Oil
  9. 1 tbsp Brown Sugar
method
  • Heat the oven to 150°C/300°F/ Gas Mark 2 and place the porridge oats in a large oven-proof dish.
  • Sprinkle the cinnamon over the oats.
  • Add the whole blanched almonds.
  • Add 4 tbsp of sunflower oil and mix.
  • Put the honey into a bowl and squeeze the orange juice into it – mix well.
  • Cut the cardmom pods in half and remove the seeds. Mix these into the orange honey.
  • Pour the orange honey over the oats, sprinkle over the sugar and mix.
  • Put mixture into the oven and bake for 30-40 minutes stirring often.
  • Remove from the oven and allow to cool before adding the cranberries.
  • Serve with Glenisk organic greek style natural yogurt and a fresh orange segment.
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