Ingredients

• 
  2 15-oz. cans unsalted cannellini beans, drained and rinsed
• 
  2 cloves garlic, coarsely chopped
• 
  2 teaspoons lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon)
• 
  1 1/2 teaspoons kosher salt
• 
  1 cup unsalted dry-roasted pistachios
• 
  1/2 cup loosely packed flat-leaf parsley leaves
• 
  1/3 cup loosely packed mint leaves
• 
  1/2 teaspoon crushed red pepper
• 
  6 tablespoons extra-virgin olive oil
• 
  12 1-oz. sprouted-grain bread slices, halved diagonally
• 
  ounce Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation

1. Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean.

2. Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt.

3. Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese.