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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

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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 (231 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
    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 (390 g)
    fresh kale, thinly sliced
  • 1 tsp (5 mL)
  • 1
    red bell pepper, thinly sliced

Optional toppings

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Directions

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  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.

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 12%

pita bread

Proteins 17%

cooked chickpeas

tahini

Fruits & Veggies 71%

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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