Name: Smoky White Bean Crostini with Nectarine
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Ingredients: 1.5 cup large white beans ((250 g, 3 cups cooked), soaked overnight); 1 tsp baking soda (optional (see NOTES)); 3 tbsp lemon juice (null); 0.75 tsp salt (null); 1 clove small garlic (finely grated); 0.33 cup natural walnut butter ((or tahini)); 0.75 tsp liquid smoke ((I used hickory BBQ flavour)); 0.5 cup aquafaba or water (about 120-180 ml, fridge cold); 0.25 cup balsamic reduction ((4 tbsp)); 0.125 cup maple syrup ((2 tbsp)); 1 null ripe nectarines (1-2, sliced thinly); 8 pieces toasted sourdough bread (8-16, (or other) bread); 1 handful crushed pistachios (to decorate); 1 handful fresh mint leaves (to decorate)

Instructions

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1

Rinse your large white beans (1.5 cup) after soaking and put them into a large pot with plenty of [fresh water] and baking soda (1 tsp) (if using). Bring them to the boil and simmer until tender (about 60-75 mins).
2

Once cooked, remove the [large white beans] with a slotted spoon and rinse under cold water to help loosen the skin. Let the cooking water cool completely, or use fridge cold [aquafaba or water] if you used [baking soda] and drained the cooking water.
3

Peel the [large white beans] for a smoother spread. This should be easy if you used [baking soda].
4

Put the cooled, peeled [large white beans] into a blender or food processor with natural walnut butter (0.33 cup), small garlic (1 clove), lemon juice (3 tbsp), salt (0.75 tsp), and liquid smoke (0.75 tsp). Blend while slowly adding aquafaba or water (0.5 cup) until the desired smooth, creamy consistency is reached. Be careful not to add too much liquid.
5

To make balsamic glaze, combine balsamic reduction (0.25 cup) and maple syrup (0.125 cup) in a small pot. Bring to a gentle boil, then reduce heat and simmer until the mixture forms a thin syrup. Remove from heat and let cool; it will thicken further. If it becomes too thick, add a small splash of water.
6

Spread the smoky white bean hummus on toasted sourdough bread (8 pieces), top with nectarines (1 ripe) slices, and drizzle with the [balsamic glaze]. Decorate with crushed pistachios (1 handful) and fresh mint leaves (1 handful).