Beetroot & Feta Hummus
A vibrant, creamy dip that combines earthy sweet beetroot with salty, tangy feta.
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10-15 mins
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Serves As a dip
35 mins
Serves 4
What you'll need…
- 1 leek green (ends included)
- 1 white onion finely diced
- 1 carrot diced
- 1 tbsp butter
- 3 large cloves garlic
- 150 g pearl barley
- 1 litre of stock water and stock cube
- 1 tsp dried sage and thyme
- Large pinch of salt & pepper
- Top with fresh parsley and a drizzle of extra virgin olive oil
The method
1
Chop the carrot, leek and onion, cook them off in a large pot with the butter for around 3 minutes before adding the minced garlic.
2
Rinse the pearl barley, then add to the pot, add the veg stock and dried herbs and leave to simmer for around 35 minutes (or until the pearl barley is cooked).
3
Season with salt and pepper and serve with the fresh parsley and extra virgin olive oil.
