White Bean Hummus with Pickled Beetroot Kale
Introduction:
Hummus, a staple of Middle Eastern cuisine, is a versatile and flavorful dip that can be enjoyed as a snack, appetizer, or spread. This white bean hummus recipe adds a unique twist with the addition of pickled beetroot and kale, creating a colorful and nutritious dish.
Ingredients:
* 1 can (15 ounces) white beans, rinsed and drained
* 1/2 cup pickled beetroot, chopped
* 1/2 cup chopped kale
* 1/4 cup tahini
* 2 cloves garlic, minced
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
Instructions:
1. In a food processor or blender, combine the white beans, pickled beetroot, kale, tahini, garlic, olive oil, lemon juice, cumin, salt, and black pepper.
2. Process until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust seasonings as desired.
Variations:
* For a creamy texture, add a splash of water or aquafaba while processing.
* For a spicy kick, add a pinch of cayenne pepper or paprika.
* To add sweetness, add a tablespoon of honey or maple syrup.
* For a smoky flavor, add a teaspoon of smoked paprika.
Serving Suggestions:
* Serve the hummus as a dip with pita bread, vegetable sticks, or crackers.
* Spread it on sandwiches, wraps, or burgers.
* Use it as a dipping sauce for falafel, kebabs, or other Middle Eastern dishes.
* Top it with additional pickled beetroot, kale, or roasted vegetables.
Conclusion:
White bean hummus with pickled beetroot kale is a delicious and nutritious dip that combines the classic flavors of hummus with the vibrant flavors of pickled beetroot and kale. It's easy to make, versatile, and perfect for any occasion. From snacks to appetizers to spreads, this hummus is sure to become a crowd-pleaser.