White Bean Hummus with Pickled Beetroot & Kale Recipe
Introduction
This white bean hummus with pickled beetroot and kale is a vibrant twist on a classic dip. Creamy beans combine with tangy beetroot and sautéed kale for a flavorful, healthy spread perfect for sharing.
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, mix the beetroot cubes with 100ml olive oil, red wine vinegar, chopped shallots, bay leaves, and lemon zest strips. Season to taste, cover, and chill the mixture overnight to allow flavors to develop.
- Step 2: Add the drained beans, lemon juice, natural yogurt, crushed garlic, 100ml olive oil, and some seasoning to a food processor. Blend until smooth, adding a splash of water if needed to reach a creamy consistency.
- Step 3: Heat 2 tablespoons of olive oil in a large frying pan. Fry the sliced garlic for 1–2 minutes until fragrant. Add the shredded kale and a splash of water, then cook, stirring occasionally, for 8–10 minutes until the kale is tender and deep green. Add more water if needed to help wilt the kale.
- Step 4: Drain the pickled beetroot mixture and stir it gently into the cooked kale until warmed through. Remove the pan from heat.
- Step 5: Spoon the white bean hummus into a large serving bowl and layer the beetroot and kale mixture on top. Drizzle with extra olive oil and serve the hummus at room temperature.
Tips & Variations
- For a tangier beetroot pickle, increase the red wine vinegar slightly or add a teaspoon of sugar to balance the acidity.
- Use fresh lemon juice for the brightest flavor in the hummus.
- Try substituting kale with spinach or Swiss chard for a different leafy green taste.
- Serve with warm pita bread or crisp vegetables for dipping.
Storage
Store the hummus and beetroot kale mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat the beetroot and kale gently on the stovetop before serving, and allow the hummus to come to room temperature for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beetroot instead of cooked fresh beetroot?
Yes, canned beetroot can be used as a convenient substitute. Just make sure to drain it well and adjust the vinegar and seasoning since canned beetroot is often already pickled.
Is it possible to make this recipe vegan?
Absolutely. Simply replace the natural yogurt with a plant-based alternative like coconut or soy yogurt to keep the creamy texture without dairy.
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White Bean Hummus with Pickled Beetroot & Kale Recipe
- Total Time: Over 12 hours (includes chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious white bean hummus paired with tangy pickled beetroot and sautéed kale, creating a deliciously creamy and flavorful dip that’s perfect for snacking or entertaining.
Ingredients
Scale
Pickled Beetroot
- 600g cooked beetroot, cut into small cubes
- 100ml olive oil
- 100ml red wine vinegar
- 2 shallots, peeled and finely chopped
- 2 bay leaves
- Zest of 1 lemon peeled into strips
Hummus
- 2 x 400g cans butterbeans or cannellini beans, drained and rinsed
- 140g natural yogurt
- 2 garlic cloves, crushed
- 100ml olive oil
- Juice of 1 lemon
- Salt and pepper, to season
- Splash of water (optional, to loosen)
Sautéed Kale
- 2 tbsp olive oil
- 1 garlic clove, sliced
- 150g shredded kale
- A splash of water (for wilting)
- Salt and pepper, to season
To Finish
- Extra olive oil for drizzling
Instructions
- Prepare the pickled beetroot: In a bowl, combine the cubed cooked beetroot with 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 flavors to develop.
- Make the white bean hummus: Pour the drained butterbeans or cannellini beans into a food processor along with the lemon juice, natural yogurt, crushed garlic cloves, 100ml olive oil, and seasoning. Blitz until smooth and creamy, adding a splash of water if needed to achieve the desired consistency.
- Sauté the kale: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the sliced garlic and fry gently for 1-2 minutes until fragrant. Add the shredded kale along with a splash of water. Stir frequently and cook for 8-10 minutes, adding more water if necessary, until the kale is wilted, tender, and dark green. Season with salt and pepper.
- Combine beetroot and kale: Drain the pickled beetroot mixture well and stir it into the sautéed kale until just warmed through. Remove the pan from heat.
- Assemble and serve: Spoon the smooth white bean hummus into a large serving bowl. Top with the warmed beetroot and kale mixture. Drizzle with extra olive oil and serve the hummus at room temperature, perfect for dipping or spreading.
Notes
- For a vegan version, substitute natural yogurt with a plant-based alternative.
- Use fresh beans and cook them yourself if preferred for a more homemade touch.
- The beetroot mixture needs to chill overnight to develop its tangy, pickled flavor fully.
- Spooning the beetroot and kale mixture warm over the chilled hummus creates a wonderful contrast in temperature and texture.
- Serve with warm pita bread, vegetable sticks, or crackers for a complete snack or appetizer.
- Prep Time: 20 minutes (plus overnight chilling)
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: white bean hummus, pickled beetroot, kale hummus, vegetarian dip, healthy appetizer, Mediterranean dip, butterbean hummus
