Name: White Bean Hummus with Pickled Beetroot & Kale Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 12 h 30 min
Cuisine: Mediterranean
Ingredients: 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; Salt and freshly ground black pepper, to season; 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; Salt and freshly ground black pepper, to season; 150g shredded kale; 2 tbsp olive oil; Splash of water (as needed for wilting kale); Extra olive oil for drizzling

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Introduction

This white bean hummus with pickled beetroot and kale is a vibrant and wholesome twist on the classic dip. Creamy beans blend beautifully with tangy beetroot and sautéed kale, creating a dish full of color, flavor, and texture. It’s perfect for sharing as a healthy snack or a light meal.

White Bean Hummus with Pickled Beetroot & Kale Recipe - Recipe Image

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 cubes, 100ml olive oil, red wine vinegar, chopped shallots, bay leaves, and lemon zest strips. Season with salt and pepper, cover, and chill in the fridge overnight to allow the flavors to meld.
Step 2: Place the butterbeans or cannellini beans in a food processor along with the lemon juice, natural yogurt, crushed garlic, 100ml olive oil, and a pinch of salt and pepper. Blitz until smooth, adding a little splash of water if needed to reach a creamy consistency.
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. Add the shredded kale and a splash of water, then stir and cook for 8–10 minutes until the kale is dark green and the stalks are tender. Add a little more water if needed to help wilt the kale.
Step 4: Drain the beetroot mixture to remove excess liquid, then stir it into the cooked kale until warmed through. Remove the pan from the heat.
Step 5: Spoon the white bean hummus into a large serving bowl. Top with the warm beetroot and kale mixture. Drizzle with extra olive oil before serving. Serve the hummus at room temperature for best flavor.

Tips & Variations

For extra creaminess, try adding a tablespoon of tahini to the bean dip before blending.
Use fresh kale if possible, but spinach can be a tender alternative for a milder flavor.
If you prefer a less tangy beetroot, reduce the vinegar and add a little honey or maple syrup to balance the acidity.
Serve with warm pita bread, crisp vegetables, or as a spread on sandwiches for a versatile meal option.

Storage

Store the hummus and beetroot mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat the beetroot and kale gently in a pan or microwave before combining with the bean dip again. The hummus is best served at room temperature, so take it out of the fridge about 30 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beetroot for this recipe?

Yes, canned beetroot can work as a convenient substitute. Just drain and cube it before combining with the other pickling ingredients. Fresh cooked beetroot, however, gives a fresher flavor and firmer texture.

Is this recipe vegan-friendly?

As written, this recipe uses natural yogurt, so it is not vegan. To make it vegan, substitute the yogurt with a plant-based alternative like coconut or almond yogurt.