Main image of Avocado Hummus Toast with Miso Mushroom and Kale Sauté

Avocado Hummus Toast with Miso Mushroom and Kale Sauté

35 min

Meal

Breakfast

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

Soy symbol

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)
  • 1 Tbsp (15 mL)
    olive oil
  • 2
    cloves garlic
  • ½
    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

Miso mushroom & kale

  • 1 tsp (5 mL)
    boiling water
  • ½ Tbsp (7 mL)
    olive oil
  • 3 cups (210 g)
    button mushrooms, sliced
  • 2
    cloves garlic, minced
  • 1 tsp (2 g)
    onion powder
  • 3 cups (75 g)
    fresh kale, thinly sliced
  • 1 tsp (6 g)
  • 1
    red bell pepper, thinly sliced

Optional toppings

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Directions

  1. Add all the hummus ingredients together in a food processor. Blend until smooth.
  2. To a small bowl, add the olive oil, chives, parsley, cumin, and salt, and whisk. 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. Add the onion powder and kale, and toss until wilted.
  6. In a small bowl, add the miso paste and water, and whisk until no lumps remain. Pour this over the mushrooms and kale mixture, stir, and then remove from the heat.
  7. To assemble, top your bread with a couple large spoonfuls of avocado hummus, and a generous scoop of mushroom and kale mix. Add some sliced bell pepper, or any other desired toppings, and enjoy!

Notes

  • Although it's a great breakfast for slow weekends, all the parts can be made ahead of time for a quick assembly on a busy morning.

Storage

  • Best if enjoyed immediately, but each component can be made ahead of time and store separately in an airtight container in the fridge for up to 3 days.

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 42%

small pita bread

Proteins 11%

cooked chickpeas

tahini

Fruits & Veggies 47%

avocado

clove garlic

lemon

button mushrooms

clove garlic

fresh kale

red 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

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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!


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

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


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!


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 😊


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 ☺️


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 😊


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 🤗


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!