Avocado Hummus Toast with Miso Mushroom and Kale Sauté

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.

📝 Ingredients

• 1 avocado
• 1 1/4 cup cooked chickpeas
• 2 Tbsp tahini
• 1 Tbsp olive oil
• 2 garlic clove
• 1 lemon
• 1 Tbsp olive oil
• 1/2 tsp dried chives
• 1/2 tsp dried parsley
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 small pita bread
• 1/2 Tbsp olive oil
• 9.171 oz cremini mushroom
• 2 garlic clove
• 3 cup kale
• 1 tsp onion powder
• 1 tsp white miso paste
• 1 tsp boiling water
• 1 bell pepper

👨‍🍳 Instructions

1. 1Add all the hummus ingredients to a food processor. Blend until smooth.
2. 2In a small bowl, combine the oil, chives, parsley, cumin, and salt. Then spread evenly over each pita.
3. 3Warm the bread in a large pan over high heat, seasoned side down, until crispy and golden, about 2 minutes. Transfer to a plate.
4. 4Returning the same pan to the heat, add the oil. When the oil is hot, sauté the mushrooms for 2 minutes.
5. 5Then add the garlic and continue to cook until most of the moisture has evaporated, about 5 - 8 min.
6. 6Add the kale and onion powder, and toss until wilted.
7. 7In 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. 8To assemble, top the bread generously with avocado hummus, and the mushroom mix. Add some sliced bell pepper, or any other desired toppings, and enjoy!