1 (15 oz.) can cannellini beans, drained and rinsed
juice of half a lemon (about 1 tablespoon)
1 clove of garlic, minced
1 teaspoon curry powder
1 teaspoon salt
1/4 cup + 2 tablespoons olive oil, divided
1 teaspoon avocado oil (or any vegetable oil)
1/4 cup pepitas (pumpkin seeds)
1/8 teaspoon ground cinnamon
1 french baguette, cut into 1/4-inch slices
In the bowl of a food processor, combine cannellini beans, lemon juice, garlic, curry powder, and salt. Pulse until smooth. Then, with the speed on low, slowly drizzle in 1/4 cup olive oil. Taste and adjust seasoning adding more salt as necessary.
In a small skillet, heat avocado oil over medium-high heat. Add pepitas, sprinkle with cinnamon, and cook for 5 minutes, tossing every minute so they don’t burn.
Preheat an oven to 375 F. Place sliced baguette on a rimmed baking sheet and drizzle with a little olive oil (about 2 tablespoons). Bake for 7 minutes, or until crisp and light golden brown.
Top each warm crostini with curried white beans and sprinkle on a few toasted pepitas. Serve immediately or at room temperature.