White and Black Bean Crostini & Tuxedo Bean Dip
Good morning fit foodies! Happy hump day! This past weekend, we had a little backyard graduation party (which some of you may have come to!). My mom and I pull together a menu the Monday before and set to cooking on Friday. It all came together surprisingly fast! The cupcakes took me almost all afternoon. But let me tell you, they were worth every second!
I made two different kinds of cupcakes both straight from recipes. No room for error when you are making four batches of cupcakes for 50 people- the pressure was on.
The carrot cake cupcakes, to be honest with you, need a little work so I won’t be sharing the recipe yet. Some people absolutely loved them, but I think I can do better- so keep an eye out for a reappearance on the blog.
The Chocolate Beet Cupcakes on the other hand… they were absolutely perfect in every way! Sweet, decadent, moist, rich, flavorful and creamy.
I made Sarah’s cupcakes from makingthymeformyhealth with a vegan vanilla frosting instead of the mouse so that they would last overnight. I highly recommend these cupcakes!
The dish that I got asked the most about was actually an accidental creation. I was making a white bean bruschetta for my vegans at the party but had some issues with creating the right creamy texture. I ended up getting into a dark hole of food processor blending and came out with this flavorful white bean dip. This dip is creamy, mild with notes of fresh garlic and dill, and the perfect spread from bruschetta, sandwiches, or as a dip for fresh vegetables.
TUXEDO BEAN DIP w/ GARLIC & THYME
Prep Time: 10 minutes
Cook Time: 0
- 2 cups cooked white beans
- 2 cups cooked black beans
- 2-3 cloves of garlic (I used raw but would be excellent roasted!)
- pinch of salt and pepper (to taste)
- 1 tsp dried thyme
- 3 Tbsp. cold pressed olive oil
For Bean Dip:
- Blend all ingredients in a food processor
White and Black Bean Crostini
- 2 baguettes
- Olive oil to drizzle
- 1 tomato
- 1 small sweet red onion
- Salt & pepper
- Tuxedo bean dip (recipe above)
- Slice a baguette thinly at an angle and spread single layer across a cookie sheet
- drizzle sliced bread with olive oil
- Broil until edges are golden brown
For Tomato Topping:
- Dice tomatoes and onion
- Drizzle with olive oil and season with salt and pepper to taste.
Spread Bean mixture across crostini and spoon on topping. So easy!