Ingredients:

• 3 slices of black cereal bread
• 1 bunch of steamed or boiled agretti
• 200 g of seitan carpaccio @naturaebonta
• 100 g of chickpea hummus

For the humus:

• 240 g of already cooked chickpeas
• 2 tablespoons light tahini
• 2 tablespoons of extra virgin olive oil
• juice of 1 lemon
• 1/2 tbsp cumin powder
• 1/2 teaspoon coriander powder
• b salt and pepper
• b very cold water
• 4 ice cubes

Procedure

• Prepare the hummus by blending all the ingredients together, adding water little by little until you reach the desired creaminess, leave to rest in the refrigerator just long enough to toast the bread.
• Place a few spoonfuls of hummus on each slice of toasted bread.
• Combine the seitan carpaccio and small nests of agretti, previously steamed and seasoned with a drizzle of oil, salt and lemon.
• Complete everything with a drizzle of flavoured oil and juniper berries (which you can find inside the @naturaebonta seitan tub).