Artichoke Hummus Toast with Shiitake Mushrooms

While fruits and grains are easy to incorporate into any breakfast dish I dream up lately, I still struggle making vegetables the main attraction. An avocado is technically a fruit, you know.

Generally, I cook veggies with a lot of vegan butter or vinegar so that might be why the addition always feels so off. I don't really crave richness in the morning; just something light and earthy, or sweet.

You might think that traditional hummus is too savory for breakfast and I would mostly agree with you. This dish is lighter and more palatable in the AM for two reasons: the artichoke and a lot of restraint on the garlic. Add more if that's your thing, but I quarter the amount of garlic I would normally toss in just to go easy on my barely-awake stomach.

And don't be fooled into thinking this is only a weekend meal. While I'd be hard pressed to assemble this at 5am, if you have just 10 minutes to devote to cooking in the morning, then you can swing this meal. I make a fresh batch of hummus the night before and the mushrooms take just a few moments to brown. Sprinkle with alfalfa sprouts and you're done - a quick, plant-forward, and palm-oil free way to start your day. 


Artichoke Hummus Toast with Shiitake Mushrooms

 

Yield: ~2 cups

Ingredients

1-15 oz can of garbanzo beans
2/3 cup quartered artichokes*
1/4 cup sesame seeds
2 tbsp lemon juice
1 tbsp olive oil
1/2 tsp minced garlic
1/2 tsp salt
* Reserve artichoke water from can

1 piece of vegan sourdough bread
2 pinches of alfalfa sprouts
8 shiitake mushrooms

Directions

1. Place garbanzo beans, artichokes, seeds, juice, oil, salt and garlic into your food processor and puree.
2. Stream in reserved artichoke water (from can) until you reach your desired consistency.
3. Store in an airtight container, in the fridge, for up to 1 week.

If you're food processor isn't very strong, simply add in a tbsp or two of organic tahini instead of the raw sesame seeds.

Assembly

While I toast my bread (in a convection oven, which does take some time), I sauté the mushrooms in a drop or two of sunflower oil. Mushrooms leach out a fair bit of moisture when they cook, so not much oil is needed and they brown very quickly. Schmear your toast with a little hummus and top with mushrooms and sprouts. Done!

 

Ethical Sourcing

Just about* all ingredients in this dish can be found organic. Try to source your mushrooms and alfalfa sprouts locally, as they can be grown pretty much anywhere (indoors, too) and are often spotted at the farmer's market. If you live on the West Coast, grab a lemon while you're there. 

You likely won't find organic *artichokes but try and grab a can that is fair trade certified. Most of the artichokes you'll see in the canned aisle will be from Peru, so it's important to purchase a can that promotes the fair treatment of farmers. Finally, sub any mushroom you find most convinient but know that the earthiness of the shiitakes really make the dish!