Makes approx. 50 sticks
- 100 g dried chickpeas that have been soaked over night in cold water (or at least 12 hours)
- ¼ tsp caraway seeds
- 1 small egg 1 garlic clove, crushed
- A pinch of saffron powder (125 mg)
- 1 tsp Herbamare® Spicy
- Freshly ground pepper
- 1 tbsp lemon olive oil
Drain Chickpeas and process with the remaining ingredients in a blender or in the mixing bowl of a food processor at low speed to form a thick paste
Shape the paste into a rectangle measuring approx. 15 x 25 cm wide and 0.5 cm thick between greaseproof paper. Chill for 30 minutes
Preheat the oven to 180 °C. Remove upper sheet of greaseproof paper and put the dough on a metal baking sheet into the middle of the oven and bake for 5 minutes.
Take out and, with a knife or pizza cutter, cut into 0.5 cm wide strips. Return to oven and bake for 10 to 12 minutes until ready.
Carefully separate the cooled strips.
TIP The Grissini can be served as a side dish to soups, salads or dips. Do not use pre-cooked chickpeas as these do not bind the dough. Chickpeas are a very healthy, nutritious, fibre rich source of protein, which satisfy for a long time and, in comparison to other legumes, cause little flatulence.
Recipe found on avogel.co.uk. Download your free recipe ebook here.