Description

This vibrant white bean hummus recipe combines creamy butterbeans with tangy pickled beetroot and sautéed kale, resulting in a nutritious and flavorful dip perfect for serving at room temperature as a snack or appetizer. The sweet, earthy beetroot is pickled overnight to infuse it with red wine vinegar and aromatic shallots, while kale is gently fried with garlic to add a tender, savory element to the dish.

Ingredients

Scale

Pickled Beetroot

600g cooked beetroot, cut into small cubes
100ml red wine vinegar
100ml olive oil
2 shallots, peeled and finely chopped
2 bay leaves
Zest of 1 lemon, peeled into strips
Salt and pepper, to taste

White Bean Hummus

2 x 400g cans butterbeans or cannellini beans, drained and rinsed
1 lemon, juiced
140g natural yogurt
2 garlic cloves, crushed
100ml olive oil
Salt and pepper, to taste

Sautéed Kale

150g shredded kale
2 tbsp olive oil
1 garlic clove, sliced
Water, splash as needed

Instructions

Pickle the Beetroot: In a bowl, combine the cubed cooked beetroot with 100ml olive oil, red wine vinegar, finely chopped shallots, bay leaves, and lemon zest strips. Season the mixture with salt and pepper, cover, and refrigerate overnight to allow the flavors to meld and the beetroot to pickle.
Prepare the White Bean Hummus: Place the drained butterbeans into a food processor along with the lemon juice, natural yogurt, crushed garlic cloves, 100ml olive oil, and a pinch of salt and pepper. Blitz the ingredients until smooth and creamy. If the consistency is too thick, add a splash of water to loosen the hummus to your desired texture.
Sauté the Kale and Garlic: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the sliced garlic and fry gently for 1 to 2 minutes until fragrant but not browned. Add the shredded kale and a splash of water to the pan. Stir and cook for 8 to 10 minutes, until the kale becomes dark green and the stalks are tender. Add additional water if needed to help wilt the kale evenly.
Combine Beetroot with Kale: Drain the pickled beetroot mixture to remove excess liquid and stir it into the sautéed kale in the pan. Warm through gently for a couple of minutes, then remove the pan from the heat.
Assemble and Serve: Spoon the creamy white bean hummus into a large serving bowl. Spoon the warm beetroot and kale mixture evenly over the hummus. Drizzle with a little extra olive oil on top. Serve the hummus at room temperature alongside fresh bread or vegetable sticks.

Notes

Pickling the beetroot overnight enhances its flavor and develops a pleasant tanginess, so plan ahead when making this recipe.
If you prefer a vegan version, substitute the natural yogurt with a plant-based yogurt alternative.
The sautéed kale can be substituted with other leafy greens such as spinach or Swiss chard if desired.
For a smoother hummus texture, you can peel the skins from the butterbeans before processing.
This dish is perfect for serving as a healthy appetizer, snack, or light lunch with crusty bread or raw vegetable crudités.

Prep Time: 20 minutes (plus overnight chilling for beetroot)
Cook Time: 15 minutes
Category: Dip
Method: Frying
Cuisine: Mediterranean

Keywords: white bean hummus, pickled beetroot, kale, hummus dip, healthy appetizer, butterbeans, vegetarian dip