- 2 cans white beans or Cannellini beans
- 1 can hearts of palm (can be found near canned artichokes, etc)
- 2–3 teaspoons Old Bay Seasoning
- 4 tablespoons nutritional yeast
- 1–2 tablespoons hot sauce or siracha (depending on taste)
- Juice of half a lemon
- 1 teaspoon smoked paprika
- 1 teaspoon dried dill (fresh would work too, just increase the amount added)
- 1 teaspoon salt
- Pepper to taste
- For the toasts:
- 1 small baguette (sliced in 1/2 in slices)
- 2 cloves garlic (peeled)
- In the bowl of a blender or food processor, combine 1 can (not both!) of white beans, Old Bay seasoning, nutritional yeast, siracha, paprika, lemon juice, dill, salt and pepper. Blend on low to medium until smooth and creamy. Transfer this mixture to a large bowl and set aside.
- In a small bowl, combine the remaining can of white beans and the can of hearts of palm. With a fork, mash the beans and hearts of palm together slightly, leaving a fair amount of chunks. The hearts of palm may be a bit harder to break apart, so your your hands or another fork, if necessary.
- Combine the blended white bean mixture and the mashed mixture into another bowl or storage container, stirring until combined. Refrigerate until ready to serve.
- For the toasts: Preheat oven to 350 degrees F, grease a cookie sheet or line with a Silpat sheet. Place the pre sliced baguette onto the cookie sheet. Bake for 15-20 minutes, or until they become crispy. Be sure to flip the toasts about halfway through the baking process in order to make sure they are crispy on both sides. When removed from the oven, lightly rub a bit of garlic on each toast.