You will need a food processor to make this houmous.
First of all, drain the chickpeas, keeping the liquid in a jug.
Crush the garlic and put it in the bowl of the processor.
Add 2 tablespoons of the reserved liquid and the rest of the ingredients and whizz them together until you’ve achieved the consistency you would like. If it starts to stick, add a little more of the liquid.
Combine the flour, baking powder and salt in a bowl.
Gradually add the milk and stir to make a soft dough.
Put the dough on a floured surface and knead gently. Then roll into a rectangle and cut into 12 long, thin breadsticks. It’s good to cut them as skinny as you can as they will expand a bit in cooking.
Put the melted butter in a baking tray and lay the breadsticks in it, turning them so that they are coated on both sides.
Sprinkle with sesame seeds. Back at 200C for around 15 minutes or until golden brown.
If you’re making for adults as well as children, separate the portions and add salt and cayenne pepper to taste for the adults.
This recipe doesn’t require yeast, so it’s easy to whip up just from store cupboard ingredients.