10 Minute Artichoke & White Bean Toast

In all seriousness, this is very good toast.

And I know because my family loves toast.

At least 50% of their breakfast and lunch are some form of toast, and they usually fall into two categories: avocado or bean spread (i.e. hummus, white bean, etc.).

There’s not much variation in our avocado smash (why mess with success?), but when it comes to the latter category, I like to play with the spread flavors and vegetable choices.

This combo of lemon, artichoke and basil-spiked white bean spread has been a favorite of late, and I highly recommend taking it for a spin ASAP.

It hits all the right savory, and spicy notes (I like to be heavy handed with crushed red pepper), packs a serious nutritional punch, and tastes delightful any time of day.

Oh, and if you were thinking about turning this toast into bite-size crostini and serving them at your summer soirées, you are a genius.

10 Minute Artichoke & White Bean Toast

1 clove garlic, minced

1 14-ounce can white beans, rinsed and drained

a handful of fresh basil

juice of one lemon

a generous drizzle of good quality olive oil

salt and pepper to taste

Crushed red pepper (optional, yet highly recommended)

1 heaping cup canned or jarred artichoke hearts, drained

Sourdough bread or Sprouted bread, toasted (I like to use Ezekiel bread)

Pulse the garlic and white beans and about half of the basil in a food processor until finely minced and slightly creamy. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon juice, basil, olive oil, salt and pepper, crushed red pepper (if using) and artichoke hearts. Taste and adjust to your liking. Serve on the toasted bread. You can also serve this with veggies, chips or in a wrap… endless possibilities, really.