Ingredients:
1 punnet coriander microgreens
400g can chickpeas, drained
300g cooked beetroot, drained
2 small garlic cloves
2 tbsp tahini
100ml extra virgin olive oil
2 tbsp lemon juice
2 tbsp toasted hazelnuts, finely chopped
1 tsp sumac (optional)
pinch of chili flakes (optional)
Instructions:
Step 1:
Set about half a punnet of the microgreens aside.
Step 2:
Tip the rest of the microgreens, chickpeas, beetroot, garlic, tahini, oil, and lemon juice into a food processor with a good pinch of salt. Blend until smooth.
Step 3:
Serve on sourdough with a generous sprinkle of microgreens and the chopped hazelnuts.
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