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

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.

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.

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.