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A serving of white bean hummus with pickled beetroot and kale

White bean hummus with pickled beetroot & kale

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight chilling
  • Easy
  • Serves 8

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
Nutrition: Per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

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