Massage the Olive oil and smoked paprika into the seeds (get your hands dirty) until they are completely covered. Add a good pinch of salt.
Use a flat bottomed pan and place over a low heat on the hob. Remember to keep shaking the pan to keep the seeds moving. As soon as you hear the first pop, take them off the heat and leave to cool slightly
In a Food Processor, place the peas, sunflower microgreens, lemon juice and a drizzle of oil. Blend until ALMOST smooth, leave a bit of texture in there. If you find that it won’t blend properly, add some more olive oil until you reach the desired consistency. It should be easily spreadable.
Once finished, stir in a good pinch of sea salt. Don’t forget to taste it as you go to make sure it’s seasoned to your liking.
To serve, spread your houmous on the toasted sourdough - be generous. Top with roasted seeds and sunflower microgreens and a drizzle of olive oil. This isn’t an elegant eat, it will get on your face. Just enjoy it!