White Bean Hummus with Pickled Beetroot & Kale Recipe
Introduction
This white bean hummus with pickled beetroot and kale is a vibrant and flavorful twist on the classic dip. Combining creamy beans, tangy pickled beetroot, and tender kale, it makes a delicious and nutritious appetizer or snack.
Ingredients
- 600g cooked beetroot, cut into small cubes
- 200ml olive oil, plus 2 tbsp and extra for drizzling
- 100ml red wine vinegar
- 2 shallots, peeled and finely chopped
- 2 bay leaves
- 1 lemon, zest peeled into strips, juiced
- 2 x 400g cans butterbeans or cannellini beans, drained and rinsed
- 140g natural yogurt
- 3 garlic cloves, 2 crushed, 1 sliced
- 150g shredded kale
Instructions
- Step 1: In a bowl, combine the beetroot, 100ml olive oil, red wine vinegar, shallots, bay leaves, and lemon zest. Season with salt and pepper, cover, and refrigerate overnight to pickle the beetroot.
- Step 2: Place the drained beans, lemon juice, natural yogurt, crushed garlic, 100ml olive oil, and a pinch of seasoning in a food processor. Blitz until smooth, adding a splash of water if the mixture is too thick.
- Step 3: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the sliced garlic for 1-2 minutes until fragrant, then add the shredded kale and a splash of water. Stir and cook for 8-10 minutes until the kale is dark green and tender, adding more water if necessary to wilt it.
- Step 4: Drain the pickled beetroot to remove excess liquid, then stir it into the kale mixture and warm through briefly. Remove from heat.
- Step 5: Spoon the white bean hummus into a serving bowl, then layer the beetroot and kale mixture over the top. Drizzle with a little extra olive oil and serve at room temperature.
Tips & Variations
- You can swap butterbeans for cannellini beans depending on preference or availability.
- For a creamier texture, add a little tahini to the bean mixture before processing.
- If you prefer less tang, reduce the amount of vinegar or lemon juice in the beetroot pickling step.
- Add a pinch of smoked paprika or cumin to the bean dip for a subtle smoky flavor.
Storage
Store the hummus and beetroot-kale mixture separately in airtight containers in the refrigerator for up to 3 days. Bring to room temperature before serving. The kale is best eaten fresh and may lose some texture when reheated; gently warm if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh beets instead of cooked beetroot?
Yes, just roast or boil fresh beets until tender, then cool and cube them before proceeding with the recipe.
Can I make this recipe vegan?
To make it vegan, substitute the natural yogurt with a plant-based alternative such as coconut or soy yogurt.
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White Bean Hummus with Pickled Beetroot & Kale Recipe
- Total Time: 15 minutes active + overnight chilling
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This vibrant White Bean Hummus with Pickled Beetroot & Kale combines creamy butterbeans blended with yogurt and garlic, topped with tangy pickled beetroot and tender sautéed kale. This nutritious and flavorful dish is perfect as a healthy snack or appetizer, boasting fresh, earthy flavors and a delightful mix of textures.
Ingredients
Pickled Beetroot
- 600g cooked beetroot, cut into small cubes
- 100ml red wine vinegar
- 100ml olive oil
- 2 shallots, peeled and finely chopped
- 2 bay leaves
- 1 lemon, zest peeled into strips
White Bean Hummus
- 2 x 400g cans butterbeans or cannellini beans, drained and rinsed
- 140g natural yogurt
- 3 garlic cloves (2 crushed, 1 sliced)
- 100ml olive oil
- Juice of 1 lemon
Sautéed Kale
- 150g shredded kale
- 2 tbsp olive oil
- Splash of water (as needed for wilting kale)
To Finish
- Extra olive oil for drizzling
Instructions
- Pickle the Beetroot: In a bowl, combine the cooked beetroot cubes, 100ml olive oil, red wine vinegar, finely chopped shallots, bay leaves, and lemon zest strips. Season with salt and pepper, cover the mixture, and refrigerate overnight to allow the flavors to meld.
- Prepare the White Bean Hummus: Add the drained butterbeans, lemon juice, natural yogurt, crushed garlic cloves, 100ml olive oil, and a pinch of seasoning into a food processor. Blitz until smooth, adding a splash of water if necessary to achieve a creamy consistency.
- Sauté the Kale: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the sliced garlic cloves for 1-2 minutes until fragrant. Add the shredded kale along with a splash of water, then stir and cook for 8-10 minutes until the kale turns dark green and stalks are tender, adding more water as needed to help wilt the kale.
- Combine Beetroot with Kale: Drain the pickled beetroot mixture to remove excess liquid, then stir it into the cooked kale in the pan. Warm through gently and remove from heat.
- Assemble and Serve: Spoon the white bean hummus into a large serving bowl. Top evenly with the beetroot and kale mixture. Drizzle with extra olive oil and serve the hummus at room temperature for best flavor.
Notes
- Allowing the beetroot to pickle overnight intensifies the flavor.
- You can substitute natural yogurt with a plant-based yogurt to make it dairy-free.
- Serve with warm pita bread, crackers, or fresh vegetable sticks for dipping.
- Adjust olive oil quantities to taste for a richer or lighter hummus.
- Kale can be replaced with spinach or other leafy greens if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: white bean hummus, pickled beetroot, kale, healthy appetizer, Mediterranean dip, vegetarian hummus, butterbean dip
