Beetroot Hummus, Pea and Kidney Bean: Three Colours to Share

A rosy, velvety beetroot hummus, a few spoonfuls of soft green pea hummus scented with mint, then a red kidney bean dip with a kick of smoked paprika: here is a drinks spread that draws every eye. With ready-cooked vegetables and pulses, a few fresh ingredients and a blender, these three recipes come together in 30 to 35 minutes. All that’s left is to surround them with toast and crunchy vegetables for a board as generous as it is tempting.

The pleasure of colours to share

Three small bowls in the middle of the table, bread still warm from the oven, a few radishes, carrot and cucumber sticks. Everyone helps themselves, tastes one dip, then another. The colours make you want to try, but it is the flavours that bring you back.

At Karine & Jeff, vegetables and pulses are at the heart of our cooking. We love preparing them with care, but also imagining everything they can become afterwards.

A few ready-cooked chickpeas, a tender beetroot or some peas in water are enough to open up new possibilities. All that remains is to choose the herbs, spices and textures.

Inspired by traditional hummus, these three variations each have their own personality: the sweet tang of beetroot, the freshness of peas and the gently smoky depth of red kidney beans.

The quantities make a board for six to eight people, when other nibbles are served alongside.

Beetroot hummus, pea hummus and kidney bean hummus: the recipes

1. Beetroot hummus: pink, smooth and delicately tangy

Beetroot gives this hummus its magnificent purple-pink colour and its natural sweetness. Blended with chickpeas, tahini and lemon, it becomes a silky cream, delicious on a piece of toasted country bread.

Makes one bowl (about 350 g). Preparation: 8 to 10 minutes.

Ingredients

• 150 g organic beetroot, cooked and peeled
• 150 g Karine & Jeff Natural Chickpeas, drained
• 1 tbsp tahini (sesame paste)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• A small piece of garlic clove
• A few black sesame seeds and a little organic lemon zest, to finish
• A little cold water, if needed
• Salt, to taste

Method

1. Cut the beetroot into pieces and put it in the blender with the drained chickpeas.
2. Add the tahini, lemon juice, olive oil and garlic. Blend until smooth and even.
3. If it seems too thick, add a tablespoon of cold water and blend again.
4. Taste before adjusting the seasoning: the sweetness of the beetroot should still come through, with just enough lemon to make it sing.
5. Spoon the hummus into a bowl and swirl the surface gently with the back of a spoon.
6. Finish with a few black sesame seeds and a little lemon zest.

Serve with: slices of toasted country bread, their crisp crust contrasting with the soft beetroot.

2. Pea hummus: soft green, lemony and scented with mint

Here is a recipe that is all about freshness, where peas reveal their gentle, garden sweetness.

Mint and lemon bring a delicate liveliness. It is a hummus that calls for crunchy radishes or thin slices of cucumber.

Makes one bowl (about 300 g). Preparation: 7 to 8 minutes.

Ingredients

• 240 g Karine & Jeff Natural Garden Peas, drained
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 4 to 6 small fresh mint leaves
• 1 to 2 tbsp cold water, if needed
• Salt, to taste

Method

1. Drain the peas carefully and set aside a small spoonful to finish.
2. Put the rest in the blender with the tahini, lemon, olive oil and mint.
3. Blend to a soft, creamy purée. Loosen with a little cold water if needed, taking care to keep it firm enough to sit on a piece of bread.
4. Taste and adjust the seasoning.
5. Serve in a small bowl, topped with the reserved peas and two pretty mint leaves.

Serve with: radishes, cucumber or thin slices of toast. The contrast between the fresh vegetables and the creamy hummus is particularly pleasing.

3. Red kidney bean hummus: generous, with roasted pepper and smoked paprika

This third recipe brings character to the board.

Red kidney beans give a dense, melting texture. Roasted pepper adds a gently jammy sweetness, while smoked paprika carries the flavours on with a warm, chargrilled note.

Makes one bowl (about 350 to 380 g). Preparation: 8 to 10 minutes, with ready-roasted pepper.

Ingredients

• 240 g Karine & Jeff Red Kidney Beans in Water, drained
• 80 g roasted red pepper, well drained
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ½ tsp sweet smoked paprika
• A small pinch of ground cumin
• A small piece of garlic clove
• Salt, to taste

Method

1. Rinse and drain the kidney beans.
2. Set aside a few small dice of roasted pepper to finish.
3. Put the beans in the blender with the rest of the pepper, the tahini, lemon, olive oil, garlic and spices.
4. Blend to a thick, smooth purée. If needed, add a teaspoon of cold water to loosen it.
5. Taste: the paprika should support the flavours of the pepper and beans without taking over.
6. Spoon the hummus into a bowl and top with the diced roasted pepper you set aside before blending, plus a pinch of paprika.

Its colour will naturally be more coppery than bright red, with a lovely depth that contrasts with the other two dips.

Serve with: pieces of toasted pitta or carrot sticks.

Building a board that makes everyone want to try everything

Arranging the board is one of the joys of this spread.

Choose three bowls, ideally fairly shallow so their colours are clearly visible. Set them on a large wooden board or a ceramic platter.

Around them, scatter some crunchy organic vegetables: whole radishes with their little leaves, cucumber sticks, carrots cut lengthways. Add some warm pitta bread and a few slices of toast.

Let the colours do the rest.

So that everyone can enjoy all three flavours, we like to vary the accompaniments. Country bread brings out the softness of the beetroot; crudités carry on the freshness of the peas; toasted pitta goes particularly well with the smoky notes of the kidney beans.

Make the hummus a few hours before your guests arrive and keep it in the fridge in sealed containers. Take it out shortly before serving, without leaving it at room temperature for long, then add the toppings at the last minute.

All that’s left is to set the board in the middle of the table and let everyone build their own mouthfuls.

A few tips for perfect hummus

Drain thoroughly. Vegetables in water can hold on to varying amounts of moisture. Drain them carefully before blending: you can always add a little water afterwards, but it is hard to firm up a hummus that has become too runny.

Adapt the blending. For beetroot, aim for a particularly smooth texture. With peas, a more rustic purée can be lovely. Kidney beans, for their part, take very well to a dense, generous texture.

Go easy on the seasoning. Lemon should lift the beetroot and the peas; smoked paprika should underline the pepper, not mask it. Taste at every stage: a few drops or a pinch are sometimes all it takes.

Three frequently asked questions about hummus

Do you need to cook beetroot for hummus?

For a smooth texture, use beetroot that is already cooked, whether boiled, steamed or roasted. It blends easily with chickpeas. Raw beetroot would give a firmer result and call for a different recipe.

Can you make hummus with other pulses?

Yes. Red kidney beans make a generous dip, while white beans give a particularly mellow hummus. To try a white bean hummus, blend 200 g cooked white beans with a tablespoon of tahini, some lemon and a drizzle of olive oil. Peas, meanwhile, offer a fresher, greener variation.

How do you serve hummus with drinks?

Serve each one in its own bowl, with toast, warm pitta and crunchy vegetables. The three recipes in this article make a lovely board for six to eight people, alongside other nibbles. Give each dip its own small spoon to keep the flavours and colours distinct.

Karine & Jeff vegetables in water, to take your cooking further

Our Natural Chickpeas, Natural Garden Peas and Red Kidney Beans in Water are already cooked and ready to go into your recipes.

Three jars, a few fresh ingredients and the pleasure of turning familiar vegetables into dishes to share.