Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Dip
How it's done
Dough
In a bowl, mix the chickpea flour with all the other ingredients up to and including the rosemary. Pour in the water and oil, knead to form a soft dough.
To shape
Roll out the dough approx. 2 mm thick between two sheets of baking paper, slide onto a tray. Remove the upper sheet of baking paper. Score the surface of the dough into 20 rectangular fingers using the back of a knife. Brush the dough with oil, season with salt.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove, leave to cool, break into pieces.
Dip
Mix the cream cheese with all the other ingredients up to and including the thyme, season.
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