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
