White bean hummus with pickled beetroot & kale
By Anna Glover
Make some homemade hummus and top with pickled beetroot and kale to make it extra special. It’s ideal for a buffet or as a starter or side dish with crudités
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Prep:25 mins
Cook:15 mins
plus overnight chilling - Serves 8
- Easy
Nutrition per serving
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kcal 369
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fat 29g
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saturates 4g
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carbs 16g
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sugars 0g
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fibre 7g
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protein 7g
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salt 0.2g
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
Method
Mix the beetroot, 100ml oil, the vinegar, shallots, bay and lemon zest. Season, cover and chill overnight.
Tip the beans into a food processor with the lemon juice, yogurt, crushed garlic, 100ml oil, and some seasoning. Blitz until smooth, adding a splash of water to loosen if needed.
Heat the 2 tbsp oil in a large frying pan, and fry the sliced garlic for 1-2 mins. Add the kale and a splash of water, then stir and fry for 8-10 mins more until the kale is dark green and the stalks are tender. Add a splash more water if needed to wilt the kale. Drain the beetroot mixture and stir into the kale until just warmed through. Remove from the heat.
Spoon the bean dip onto a large bowl, then spoon over the beetroot and kale mixture. Drizzle over a little more olive oil and serve the hummus at room temperature.
