Vegan crostini with smoky white bean spread and nectarine

• Produce

  • 1 Garlic clove, small
  • 1 Mint, fresh leaves
  • 1 Nectarines, ripe
  • 1 1/2 cup White beans, large

• Condiments

  • 3 tbsp Lemon juice
  • 1/8 cup Maple syrup
  • 1/3 cup Walnut butter** (or tahini, natural

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1 handful Pistachios

• Frozen

  • 3/4 tsp Liquid smoke*** (i used hickory bbq flavour

• Liquids

  • 1/2 cup Fridge-cold aquafaba* or water

• Other

  • ¼ cup / 4 tbsp balsamic reduction
  • 8-16 pieces of toasted sourdough (or other bread

Found on lazycatkitchen.com

Description

Directions

• Rinse your white beans after soaking and put them into a large pot with plenty of fresh water and baking soda (if using). Bring them to the boil and simmer until tender (about 60-75 mins).Once cooked, fish the beans out of the pot with a slotted spoon and rinse them under a stream of cold water to help loosen the skin. Let the cooking water cool down completely (it’s best to refrigerate it for a few hours prior to using). If you used baking soda, simply drain cooking water away and use fridge cold water to blend the spread.I recommend peeling the beans to obtain a smoother spread. If you used baking soda peeling them should be really easy.Put cooled, peeled beans into a blender or a food processor. In my experience an upright blender will give you a smoother and creamier spread. Put peeled beans, walnut butter, garlic, lemon juice, salt and liquid smoke (if using) into a blender. Put the lid on and start trickling cold liquid in slowly while mixture is blending. Once the mixture starts churning, make small circles with the tip of your spatula (in the direction of turning blades) on the surface of the revolving mixture (do not dip the spatula deeper than literally a few millilitres or else you will damage the blades). This will help to burst an air pocket under the surface and helps the motor to turn. If using a food processor, put peeled beans and all the remaining ingredients in apart from aquafaba or water. Process until you get a coarse crumb and then start pouring in the cold liquids while the food processor is running. Adjust the liquid content to achieve the right consistency. Be careful not to add too much liquid so that the spread doesn’t drip off your toast.To make balsamic glaze, put balsamic vinegar and maple syrup in a very small pot. Bring them both to a gentle boil and then decrease the heat and simmer until the mixture resembles a thin syrup. Take it off the heat and set aside to cool down – it will get thicker and more syrupy once it cools down. If it becomes apparent that you have reduced it too much, add a small splash of water to loosen the consistency a little.Spread smoky white bean hummus on toasted bread, put nectarine slices on top and drizzle with balsamic syrup. Decorate with chopped pistachios and mint leaves.