Tahini and hemp seed breadsticks
1 cup chickpea flour
1 cup buckwheat flour
1 tablespoon grated Parmesan cheese (not too salty)
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons olive oil
½ cup water
2 teaspoons tahini
Shelled hemp seeds (raw)
Combine all dry ingredients for the dough (including the parmesan) in a bowl. Sift the flours. Mix thoroughly and make a well. Put in the egg, water and olive oil. Adding more flour, make a soft and non-sticky dough. Let rest. The dough can be prepared in advance and refrigerated.
Then line a large baking tray with parchment paper. Roll out the dough on a separate sheet of paper, sprinkle with flour. Reach a thickness of 3-4 mm.
Dilute the tahini paste with a little olive oil (dilute the minimum possible, you just need a mixture that allows you to brush it). Coat the pastry with this mixture. Then sprinkle generously with sesame and hemp seeds. Press them down to make them adhere better.
Cut the dough into strips with a pizza cutter, 15 mm wide, 20 cm long. Then twist them into breadsticks. Transfer on the baking tray. Bake at 180°C until golden brown. Monitor from the 10th minute.
Once cooled, store the breadsticks in an airtight box so that they do not soften. However, if it happens, a few minutes in the oven make them fresh and crispy again.