Homemade green olive breadsticks with seasoned baba ganoush.

  • Serves: 8 people
  • Prep time: 40 minutes
  • Cooking time: 60 minutes
    • Greek
    • Dairy Free
    • Vegetarian
    • Vegan

    Green Olive Breadsticks with Aubergine Dip

    Recipe Information

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    For the breadsticks:

    400g Plain Flour

    7g sachet Dried Yeast

    240ml warm Water

    10g Caster Sugar

    40ml Olive Oil

    ½ tsp Garlic Granules

    100g Green Olives

    Sea Salt and Black Pepper


    For the dip (baba ganoush):

    2 Aubergines

    100ml Olive Oil

    400g tin Chickpeas

    2 cloves Garlic

    Juice ½ Lemon

    1 heaped tsp Smoked Paprika

    1 heaped tsp Ground Cumin

    Big pinch of Chilli Powder

    Sea Salt and Black Pepper


    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.