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Avocado Hummus Toast with Miso Mushroom and Kale Sauté
35 min
Breakfast
Main
Servings
Total
35 minPrep
15 minCook
20 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
Avocado hummus
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1avocado
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1¼ cups (205 g)cooked chickpeas
-
1 Tbsp (15 mL)olive oil
-
2garlic cloves
-
1lemon, juiced
Pitas
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1 Tbsp (15 mL)olive oil
-
½ tspdried chives
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½ tspdried parsley
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½ tspground cumin
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¼ tspsalt
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4small pita breads
Toppings
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½ Tbsp (7 mL)olive oil
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9.2 oz (260 g)cremini mushrooms, sliced
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2garlic cloves, minced
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3 cups (75 g)kale, chopped
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1 tsp (2 g)onion powder
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1 tsp (5 mL)boiling water
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1bell pepper, thinly sliced
Optional toppings
-
flaked sea salt
-
sliced green onion
Make your own
Directions
- Add all the hummus ingredients to a food processor. Blend until smooth.
- In a small bowl, combine the oil, chives, parsley, cumin, and salt. Then spread evenly over each pita.
- Warm the bread in a large pan on high heat, seasoned side down, until crispy and golden, about 2 minutes. Transfer to a plate.
- Returning the same pan to the heat, add the oil. When the oil is hot, sauté the mushrooms for 2 minutes.
- Then add the garlic and continue to cook until most of the moisture has evaporated, about 5 - 8 min.
- Add the kale and onion powder, and toss until wilted.
- 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.
- 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.
Let us know what you think
Watch it step-by-step!
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
• garlic clove
• lemon
• cremini mushroom
• garlic clove
• kale
• bell pepper
Calcium
No significant sources of calciumFat
• avocado
• tahini
• olive oil
• olive oil
• olive oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Wow! This is such a flavourful recipe! I make it quicker to fit my weekdays: I meal prep the mushrooms and the oil with the spices and herbs. In the morning I just have to toast the pita with the oil, warm up the mushrooms, mash avocado with store-bought hummus and voilá! Monday feels like saturday! Thanks!
This was really tasty, delicious. Even my kids ate it and sighed with pleasure! Thank you!
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.
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.
Absolutely delicious. I added salt to the hummus and made everything else as written. Will definitely make again and again!
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!
This is so awesome! Tried this one today and loved it. I topped it with some hot sauce .
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 😋
Hello PUL ! I have a question for you: can I use white miso for my mushrooms?
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 ! :)
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.
A fantastic recipe!! Sooo good and delicious! Big thx!:)
Such an elegant spin on avocado toast! I used sourdough instead of pita bread. Perfect for serving to guests at brunch :) thank you PUL
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 😌
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!!
Hi Sadia !
Is there an alternative to mushrooms you could suggest at all please?
Love Christina,
from Scotland
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
Tried this recipe today. It was super delicious!