Dessert

White Bean Hummus with Pickled Beetroot and Kale Recipe

ByEthan Lark November 15, 2025November 15, 2025

Introduction

This white bean hummus with pickled beetroot and kale is a vibrant twist on a classic dip. Creamy beans blend perfectly with tangy beetroot and tender kale for a flavorful, healthy dish that’s great as a snack or appetizer.

A white bowl holds a dish with three visible layers. The bottom layer is smooth and creamy, light beige in color, spread evenly across the bowl. On top of this is a vibrant green layer made of cooked kale leaves, slightly shiny with a wilted texture. Scattered over the kale are bright red chunks of beetroot, cut into irregular shapes. Garnishing the dish are thin, golden-brown slices of toasted garlic spread among the beetroot and kale. The creamy base has small drops of olive oil and a light sprinkling of black pepper on it. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, 100ml olive oil, red wine vinegar, chopped shallots, bay leaves, and lemon zest. Season with salt and pepper, cover, and refrigerate overnight to pickle.
Step 2: Add the drained beans to a food processor along with the lemon juice, natural yogurt, crushed garlic, 100ml olive oil, and seasoning. Blend until smooth, adding a little water if needed to achieve 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, then add the shredded kale and a splash of water. Stir and cook for 8–10 minutes until the kale is dark green and tender, adding more water as needed to wilt it.
Step 4: Drain the pickled beetroot mixture and stir it into the cooked kale just until warmed through. Remove from heat.
Step 5: Spoon the smooth white bean hummus into a large serving bowl. Top with the warm beetroot and kale mixture, drizzle with extra olive oil, and serve at room temperature.

Tips & Variations

Use cannellini beans for a creamier texture, or try chickpeas for a different flavor profile.
For extra zing, add a pinch of smoked paprika or cumin to the bean hummus.
Swap natural yogurt for a dairy-free alternative to keep this recipe vegan-friendly.
Serve with warm pita bread, crisp vegetables, or as a spread on sandwiches.

Storage

Store the hummus covered in an airtight container in the refrigerator for up to 3 days. The beetroot and kale mixture can be kept separately for up to 2 days. Reheat the kale mixture gently in a pan before combining with the hummus again, then serve at room temperature for best flavor.

How to Serve

A white bowl filled with three layers: the bottom layer is smooth, creamy white hummus spread evenly across the bowl with a few drops of golden olive oil on top, the middle layer is a heap of dark green cooked kale with a slightly glossy texture, and the top layer features bright red beet cubes scattered over the kale along with thin, light golden toasted garlic slices. Small black pepper flakes are sprinkled around the dish, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beetroot instead of cooked?

Fresh beetroot needs to be cooked and cooled before use. Roasting or boiling works well to soften the beetroot for pickling and blending.

Is this recipe suitable for a vegan diet?

You can make it vegan by replacing the natural yogurt with a plant-based alternative and ensuring your olive oil is pure. The rest of the ingredients are plant-based.