Seeded breadsticks and houmous

These delicious dippers are tasty when dunked into the houmous. Serve with lots of vegetable crudités.

Makes 16

1. Mix together the flour and yeast in a large bowl. Make a well in the centre and stir in the oil. Season with cumin and salt. Gradually add the warm water, stirring until the mixture comes together to form a dough. Turn out onto a clean surface and knead for 5 minutes, until smooth. Put into a clean bowl, cover with plastic wrap and leave to rest in a warm place for 1 hour, or until doubled in size.
2. Preheat your oven to 220°C/Fan 200°C/Gas 7. Punch the dough down and put on a clean surface. Divide the dough into 16 small balls, then roll each ball until about 15-20cm long. Sprinkle the seeds onto a board. Then brush each length of dough with egg and roll in the seeds. Transfer to a non-stick baking tray (you may need to use 2 trays). Bake in the oven for 10-12 minutes, until golden and cooked. Leave to cool.
3. Put the chickpeas and garlic into a food processor and whizz up until finely chopped. Keep the motor running and gradually add the oil, lemon juice and tahini, until it becomes a smooth paste. Season.
4. Put the houmous into a small jar or pot and chill until ready for your picnic. Keep the breadsticks in an airtight container or cover with plastic wrap to keep them fresh.