White bean hummus with pickled beetroot kale
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
White bean hummus with pickled beetroot & kale serves 10 original recipe by BBC Good Food.
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