White bean hummus with pickled beetroot & kale

• cooked beetroot↗600g g

  cut into small cubes

• olive oil↗200ml ml

  plus 2 tbsp and extra for drizzling

• red wine vinegar↗100ml ml
• shallots↗2

  peeled and finely chopped

• bay leaves↗2
• lemon↗1

  zest peeled into strips, juiced

• butterbeans↗2 x 400g cans

  or cannellini beans, drained and rinsed

• natural yogurt↗140g g
• garlic cloves↗3

  2 crushed, 1 sliced

• kale↗150g shredded g

  shredded

Step-by-step instructions

1. 1

   Mix the beetroot, 100ml oil, the vinegar, shallots, bay and lemon zest. Season, cover and chill overnight.

2. 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.

3. 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.

4. 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.