Roasted Tomatoes, Mushrooms, Avocado & Hummus on Toast

This is the perfect slow weekend breakfast. It doesn’t take long to prepare and the flavours are phenomenal. Making your own hummus is very cheap, it tastes a lot better than store-bought and it doesn’t contain any nasty preservatives either. 

This is a plant-based meal but it does go really well with poached eggs if you can’t have your sunday morning without a yolk hit. 

Serves 1 – 2 people 


  • 250 g of Cherry tomatoes – about 1 pack. I like to use red and yellow for more colour but it doesn’t really matter. 
  • 5 Medium / Large Chestnut mushrooms 
  • 2 Cloves of Garlic 
  • 1/4 Avocado per person
  • 1 Generous Tablespoon of Hummus per person (recipe on the blog) 
  • 1 Thick slice of Sourdough Per Person 
  • Rock Salt and Pepper to Taste 
  • 4 Tablespoons of Extra Virgin Rapeseed Oil 
  • 5 Shredded Fresh Basil Leaves 
  • Drizzle of Olive Oil 
  • Pinch of Chilli Flakes 
  • Salad Cress to garnish 




  1. Turn your oven to 180′ (Fan) Gas mark 4.
  2. Whilst the oven is heating up tip the tomatoes into a small toasting tin. Crush 1 garlic clove with the side of a knife and add that to the tin. Add a generous pinch of salt and pepper and add in the basil leaves. Drizzle 2 table spoons of the Rapeseed oil over the lot and then give the tin a good shake so everything is coated. Cook for about 15 minuets until the tomatoes have burst and have started to blister.
  3. Meanwhile slice your mushrooms, and heat the remaining Rapeseed oil in a non stick frying pan on a medium heat. Mince the other garlic clove and set this aside for the moment.  Tip the mushrooms into the pan and cook for about 5 minuets. Add a pinch of salt, a generous amount of black pepper and the minced garlic. Give the contents of the pan a good stir so the mushrooms are coated in the seasoning and garlic. Cook for a couple more minuets and then turn the heat off. 
  4. Whilst the mushrooms a cooking toast your bread and slice the avocado into chunks. 
  5. When the bread is toasted slather it with hummus and top with the mushrooms & tomatoes. 
  6. Season with salt and pepper to taste, a pinch of chilli, the cress and a drizzle of olive oil. 

Enjoy xx

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