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Avocado Hummus Toast with Miso Mushroom and Kale Sauté

35 min

Breakfast

Main
The warm pita and miso mushrooms makes this an epic avocado toast. For a grab-and-go breakfast, cut open your pita and stuff it with the homemade avocado hummus and fillings. It's a savoury meal that'll keep you fuelled and satisfied.

Servings

Total

35 min

Prep

15 min

Cook

20 min

Contains

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soy

Sesame symbol

sesame

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Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

Avocado hummus

  • 1
    avocado
  • 1¼ cups (205 g)
    cooked chickpeas
  • 2 Tbsp (30 mL)
    tahini
  • 1 Tbsp (15 mL)
    olive oil
  • 2
    cloves garlic
  • 1
    lemon, juiced

Pitas

  • 1 Tbsp (15 mL)
    olive oil
  • ½ tsp
    dried chives
  • ½ tsp
    dried parsley
  • ½ tsp
    ground cumin
  • ¼ tsp
    salt
  • 4
    small pita breads

Toppings

  • ½ Tbsp (7 mL)
    olive oil
  • 9.2 oz (260 g)
    cremini mushrooms, sliced
  • 2
    cloves garlic, minced
  • 3 cups (75 g)
    kale, chopped
  • 1 tsp (2 g)
    onion powder
  • 1 tsp (6 g)
    miso paste
  • 1 tsp (5 mL)
    boiling water
  • 1
    bell pepper, thinly sliced

Optional toppings

  • flaked sea salt
  • sliced green onion

Directions

  1. Add all the hummus ingredients to a food processor. Blend until smooth.
  2. In a small bowl, combine the oil, chives, parsley, cumin, and salt. Then spread evenly over each pita.
  3. Warm the bread in a large pan on high heat, seasoned side down, until crispy and golden, about 2 minutes. Transfer to a plate.
  4. Returning the same pan to the heat, add the oil. When the oil is hot, sauté the mushrooms for 2 minutes.
  5. Then add the garlic and continue to cook until most of the moisture has evaporated, about 5 - 8 min.
  6. Add the kale and onion powder, and toss until wilted.
  7. In a small bowl, add the miso paste and water. Whisk until no lumps remain. Pour this over the mushroom and kale mixture, stir, and then remove from the heat.
  8. To assemble, top the bread generously with avocado hummus, and the mushroom mix. Add some sliced bell pepper, or any other desired toppings, and enjoy!

Storage

  • Best if enjoyed immediately.
  • Each component can be made ahead of time and stored separately in an airtight container in the fridge for up to 3 days.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 25%

• small pita bread

Proteins 11%

• cooked chickpeas

• tahini

Fruits & Veggies 64%

• avocado

• clove garlic

• lemon

• cremini mushroom

• clove garlic

• kale

• bell pepper

Calcium
No significant sources of calcium
Fat

• avocado

• tahini

• olive oil

• olive oil

• olive oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Lidija Cizel - Jan. 26, 2024, 6:31 p.m.

This was really tasty, delicious. Even my kids ate it and sighed with pleasure! Thank you!

Reply
Markus S. - Jan. 24, 2024, 7:20 a.m.

Currently we eat this in, almost, on a weekly basis. Most stuff we buy pre-prepared, like kale and hummus.
We use Pita 🥙, heat them on a toasty maker and put everything inside.
So it is a super fast dish after work.

PUL Team - Jan. 25, 2024, 6:33 a.m.

Beyond happy to hear it's being enjoyed, Markus! Thank you ☺️

Reply
Andrea B - Jan. 13, 2024, 6:22 a.m.

This was good but the greens were a little “tough”. I am used to cooking them down a bit. Perhaps the point of the recipe was for them to be firm. It was tasty though. I may try this again.

PUL Team - Jan. 13, 2024, 7:44 a.m.

Hey Andrea! We toss the kale until wilted to help soften it, but you can totally cook it down more if you'd like. Happy cooking! 😊

Reply
Audrey - Dec. 8, 2023, 12:17 a.m.

Absolutely delicious. I added salt to the hummus and made everything else as written. Will definitely make again and again!

Reply
Amber Szymczyk - July 8, 2023, 5:58 p.m.

Delicious and satisfying weekend breakfast! It’s a bit more time consuming with its multiple components so I’d avoid it for a weekday, but it’s totally worth the effort on a chill weekend, and if you make enough of the hummus and mushroom kale sauté it would make for a much quicker breakfast later in the week!

PUL Team - July 9, 2023, 6:37 a.m.

Thanks for sharing your experience with it, Amber, so glad it was still enjoyed 🤗

Reply
Deepa Prabhath - June 28, 2023, 5:46 a.m.

This is so awesome! Tried this one today and loved it. I topped it with some hot sauce .

Reply
Martunia - Jan. 4, 2023, 4:54 p.m.

This recipe has now become a staple at my home. It's probably my favorite savory breakfast but I also have it for lunch and even dinner when I feel like it. Coarse sea salt and Sriracha on top are a must! So yummy 😋

Reply
agathe - Aug. 5, 2022, 12:17 p.m.

Hello PUL ! I have a question for you: can I use white miso for my mushrooms?

PUL Team - Aug. 5, 2022, 4 p.m.

Hey Agathe, yes you can use white miso paste if desired. We find it a little less strong than red miso paste so you may want to add more to taste 😊

Reply
Tina - July 18, 2022, 1:06 a.m.

Would be great if you could add info on the kcal on each recipe. Also adding Amazon UK for the quick grocery shopping would help a lot ! :)

PUL Team - July 18, 2022, 5:48 p.m.

Hey Tina, thanks for the suggestions! You can find the approximate nutrition information by clicking on the green "show nutrition info" button below the recipe. Kindly note that as the disclaimer mentions, this is an estimate and if you need specific nutrition information due to a medical condition, please consult with a healthcare professional, such as a dietitian or physician. We'll also look into the Amazon link to help us improve. We hope this helps for now 🙂

Reply
Sampada - May 6, 2022, 1:52 a.m.

Wow this one hit it out of the park. It was so good, thank you so much Sadia and team! I had a big Naan so I cut it in half and on one of them I put hummus and had crispy fried onion as my topping. On the other half, used vegan chive cream cheese and sunflower seeds as my topping.

PUL Team - May 6, 2022, 3:21 a.m.

Mmm that sounds delicious, Sampada, thank YOU!

Reply
Doreen - Feb. 1, 2022, 12:01 p.m.

A fantastic recipe!! Sooo good and delicious! Big thx!:)

Reply
Olivia - Jan. 15, 2022, 9:43 p.m.

Such an elegant spin on avocado toast! I used sourdough instead of pita bread. Perfect for serving to guests at brunch :) thank you PUL

PUL Team - Jan. 16, 2022, 5:33 a.m.

A lovely substitution, Olivia, sounds delcious!

Reply
Mia - Aug. 4, 2021, 6:26 p.m.

This was delicious! I didn't have pitas on hand so I used whole wheat bread - and it worked perfectly. I also swapped out the lemon (in the hummus) for lime to maintain the acidic taste, and it was still very tasty (next time I will use lemon though! :-). A delicious lunch. Thank you for the recipe, PUL 😌

PUL Team - Aug. 5, 2021, 5:43 a.m.

Thank YOU for sharing your substitutes and kind words, Mia - it means so much 😊

Reply
Alexis - July 30, 2021, 10:59 p.m.

I’m trying to incorporate more plant based foods into my diet with the eventual transition to fully plant based. I had this and was blown away! Absolutely amazing!!

PUL Team - Aug. 1, 2021, 8:54 a.m.

So thrilled to hear, Alexis, thanks a bunch for the review ☺️

Reply
Christina Cardle - June 21, 2021, 5:46 p.m.

Hi Sadia !

Is there an alternative to mushrooms you could suggest at all please?

Love Christina,
from Scotland

PUL Team - June 22, 2021, 5:21 a.m.

Thank you for the question, Christina! Perhaps onions, thinly sliced tofu, eggplant (with some extra salt), or zucchini are some ideas? You could also make the recipe without mushrooms, or with more kale if desired 😊

Reply
Louise Magnusson🇸🇪 - June 5, 2021, 11:56 a.m.

A hearty and simple breakfast! It’d be lovely to have more suggestions for easily prepared savoury breakfasts. This is a complex dish, where the kale and mushroom sauté is the star. I used Santa Maria’s garlic naan, as I was lazy to prepare my own pita😅. The textures and flavours of the bread and sauté complement each other so well! The only downside is the hummus: it’s too bitter and rough on the tongue. I guess that I have to optimise the choice of avocado, salt, and so on

PUL Team - June 5, 2021, 9:10 p.m.

Thank you for sharing your review with us, Louise, it's super helpful to hear to allow us to improve! Indeed, the quality of avocado can totally make a difference for the hummus. Adding some salt or extra lemon juice may help offset the bitterness if it's hard to find a ripe avocado next time. Also being sure not to heat the hummus too much if reheating the recipe might be another idea as avocado tends to turn bitter when cooked 🤗

Reply
Akshita - April 22, 2021, 8:33 p.m.

Tried this recipe today. It was super delicious!

PUL Team - April 24, 2021, 2:25 a.m.

So glad you enjoyed it, Akshita!

Reply