Green Olive Breadsticks with Aubergine Dip

Make the breadsticks

Put the yeast in a small bowl with the caster sugar and 120ml of the warm water. Stir well and leave for 5 minutes until it starts bubbling.

Put the flour into a food processor with the garlic granules and season with some salt and black pepper. Cut the olives in half and put into the flour. Blitz for a minute to chop the olives.

Put the flour in a large bowl along with the yeast mixture, olive oil and the remaining warm water. With your hands, mix to a soft dough.

Transfer to a floured work surface and knead for 5 minutes.

Put the dough into a clean bowl somewhere warm and cover. Leave for 40 minutes to prove.

Once it has risen, tip onto the work surface, then knock back and knead for a couple of minutes.

Take balls of the dough – about 60g – and roll out to a thin sausage shape, about 30cm long.

Put onto greased baking sheets and bake at 200°C/Gas Mark 6 for 15 minutes.

Make the dip (baba ganoush)

Pre-heat the oven to 220°C/Gas Mark 7.

Put the aubergines in a baking dish, slit the skin a couple of times, drizzle over 15ml oil and bake in the oven for 45 minutes until blackened, soft and collapsed.

Drain the chickpeas – keep the liquid to use in other recipes (try our Aquafaba Pavlovas) . With a paper cloth, dry off the chickpeas.

Peel and mince the garlic.

Allow the aubergine to cool a little, then scoop out the centre, discarding the skin.

Put the aubergine flesh into a food processor along with the chickpeas, garlic, paprika, chilli powder, lemon juice and the cumin. Blitz for a few minutes then gradually add the remaining oil in a thin stream as you continue to blend.

Season with some salt and black pepper.