1/2 cup + 1 tbsp warm water
1/2 tsp salt
1/2 tsp honey
1 3/4 cups + 1/2 tablespoon (AP) flour
1 tsp dry yeast (not instant)
2 1/4 tbsp olive oil
In the mixer, add the water, salt and honey, then place the flour on top and add the yeast, mix on medium speed for 2 minutes, then add the olive oil and continue to mix for about 5-7 minutes.
Place in a slightly oiled bowl and cover with a towel. Let it rise for approx. 90 minutes.
Pre-heat oven to 220 C. Line 2 baking trays with parchment paper. Shape dough into a flat rectangle shape and cut small pieces of dough. Stretch with your fingers to form long sticks. Bake for approximately 10-15 minutes or until golden.
Beetroot hummus: 1 medium beetroot (cooked), 2 garlic cloves, 1½ cups cooked & drained chickpeas, 2 tbsp tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 2-3 tbsp warm water, ½ tsp each of cumin and coriander (optional), salt.
