for 20 pieces

Dough

250 g	chickpea flour
½ tsp	salt
1 tsp	garlic powder
1 tbsp	thyme, finely chopped
1 tbsp	rosemary, finely chopped
1 dl	water, hot
2 tbsp	olive oil

To shape

1 tbsp	olive oil
a little	sea salt

Dip

125 g	plain organic cream cheese
1 tbsp	water
2 tsp	olive oil
4	radishes, cut into cubes
2	mini peppers, cut into cubes
1 tbsp	thyme, finely chopped
	salt and pepper to taste

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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