Step 1

Saute the mushrooms at medium-high with a little bit of olive oil for about 2-3 minutes, stirring occasionally.

Step 2

Add the chickpeas, artichokes, spinach, dried mint and crushed red pepper to a bowl. Using a hand or immersion blender blend the ingredients 2/3 through, blending the spinach and ideally leaving some of the chickpeas and artichokes whole.

Step 3

Add in the bell peppers, fresh herbs, and scallions.

Step 4

Spread some of the mixture on toasted bread of choice. You can also wrap it in a tortilla or lettuce leaf for a wrap. Top with some sauteed mushrooms and hemp seeds.

Step 5

Enjoy immediately and store leftovers in an airtight container in the fridge for an easy make-ahead breakfast.