White bean hummus with pickled beetroot & kale
- Anna Glover
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Serves 8
Easy
Prep: 25 mins
Cook: 15 mins
plus overnight chilling
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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
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal369
- fat29g
- saturates4g
- carbs16g
- sugars9g
- fibre7g
- protein7g
- salt0.2g
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Method
-
step 1
Mix the beetroot, 100ml oil, the vinegar, shallots, bay and lemon zest. Season, cover and chill overnight.
-
step 2
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.
-
step 3
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.
-
step 4
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.
Recipe from Good Food Vegetarian Christmas, December 2020
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