Vitbönshummus med picklad rödbeta & grönkål

👩‍🍳 Gör så här

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.