White Bean Hummus with Pickled Beetroot & Kale Recipe
A vibrant and nutritious white bean hummus paired with tangy pickled beetroot and sautéed kale, creating a perfect blend of creamy, earthy, and slightly tart flavors. This recipe is ideal as a healthy dip or spread, combining the richness of butter beans, the freshness of lemon and garlic, and the boldness of pickled beetroot with tender kale.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes (including overnight beetroot pickling)
- Yield: 6 servings 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
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
- Salt and freshly ground black pepper, to season
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
- Salt and freshly ground black pepper, to season
Sautéed Kale with Beetroot
- 150g shredded kale
- 2 tbsp olive oil
- Splash of water (as needed for wilting kale)
Finishing
- 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 and the beetroot to pickle.
- Prepare the Bean Hummus: Place the drained butterbeans into a food processor along with the lemon juice, natural yogurt, two crushed garlic cloves, 100ml olive oil, and a pinch of salt and pepper. Blitz until the mixture is smooth, adding a small splash of water if needed to reach desired consistency.
- Sauté the Kale and Garlic: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant but not browned. Add the shredded kale and a splash of water, then stir and cook for 8-10 minutes, or until the kale turns dark green and the stalks become tender. Add more water as needed to help wilt the kale.
- Combine Beetroot with Kale: Drain the pickled beetroot mixture of excess liquid. Stir the beetroot gently into the sautéed kale and cook together just long enough to warm through. Remove from heat immediately to preserve textures and flavor.
- Assemble and Serve: Spoon the smooth white bean hummus into a large serving bowl. Top it with the warm beetroot and kale mixture. Drizzle with extra olive oil. Serve the hummus at room temperature with your choice of pita bread, crackers, or fresh vegetables.
Notes
- For a vegan version, substitute natural yogurt with a plant-based yogurt.
- If you prefer a stronger pickled flavor, extend the beetroot marination to 24 hours.
- This dish can be served as a nutritious appetizer or as part of a mezze platter.
- Leftovers can be refrigerated for up to 3 days; rewarm the beetroot and kale gently before serving.
Keywords: white bean hummus, beetroot hummus, kale, pickled beetroot, healthy dip, vegetarian appetizer, Mediterranean dip
