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Recipe starts at 00:30
This isn't your average avocado toast. The warm, spiced pita, crunchy red peppers and meaty mushroom mix makes this an epic avocado toast.
Although it's a great breakfast for slow weekends, you can make all the parts ahead of time and assemble this quickly on a busy morning.
For a real grab-and-go, cut open your pita and stuff it with the hummus, bell peppers, mushroom and kale mix. A savoury breakfast that will keep you fuelled all day.
Avocado Hummus Toast with Miso Mushroom and Kale Sauté
▸ ▹ Vegan, soy-free, nut-free, gluten-free
Yield: 4 servings
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
INGREDIENTS: Avocado Hummus
1 ripe avocado, pitted and scooped out of skin
1¼ cup (220 g) cooked chickpeas*
2 Tbsp (30 mL) tahini
1 Tbsp (15 mL) olive oil
2 cloves garlic, peeled
½ lemon, juiced
1 Tbsp (15 mL) olive oil
½ tsp dried chives
½ tsp dried parsley
½ tsp ground cumin
¼ tsp salt
4 pitas (GF if desired)
INGREDIENTS: Miso Mushroom and Kale
½ Tbsp (7 mL) olive oil
3 cups (250 g) mushrooms, washed and sliced
2 cloves garlic, minced
1 tsp (4 g) onion powder
3 cups (100 g) kale, rinsed and thinly sliced
1 tsp (5 mL) miso paste
1 red bell pepper, deseeded and sliced into strips
¼ cup (30 g) roasted sunflower seeds
Add all the hummus ingredients together in a food processor. Blend until smooth.
In a small bowl, add the olive oil, chives, parsley, cumin, and salt, and whisk. Then spread evenly over each pita, naan, or other desired bread.
Warm the bread in a pan on high heat, seasoned side down, until crispy and golden, about 2 minutes. Transfer to a plate.
In the same pan, sauté the oil and mushrooms until the mushrooms start to release their liquid. 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. Meanwhile, whisk in a small bowl the miso paste and a small splash of water, and whisk until no lumps remain. Pour this over the mushrooms and kale, stir, and then remove from the heat.
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, a sprinkle on some sea salt, a squeeze of fresh lemon, a dash of Sriracha, and/or some toasted sunflower seeds on top and enjoy!
*If cooking from dry chickpeas, this is about 1/2 cup (100 g) dry beans.
Storage: best if enjoyed immediately, but each component can be made ahead of time and store separately in an air-tight container in the fridge for up to 3 days.
Variations: spice up the hummus with flavours like cumin, fresh cilantro or red chili flakes.
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