Breadsticks and Hummus: Easy Homemade Snack

Breadsticks and hummus make a simple snack or starter: crisp, savory sticks are served with a smooth dip made from chickpeas, tahini, lemon, and garlic. This version pairs quick homemade breadsticks with classic-style hummus, with practical shortcuts if you prefer to buy one component ready-made.

Ingredients

1 cup (240 ml) warm water, about 105–110°F (41–43°C)
2¼ teaspoons (7 g) active dry yeast
1 teaspoon (4 g) granulated sugar
2½ cups (315 g) all-purpose flour, plus up to ¼ cup (30 g) for kneading and shaping
1 teaspoon (6 g) fine salt, divided
2 tablespoons (30 ml) olive oil, plus 1 teaspoon (5 ml) for the bowl
1 teaspoon (3 g) dried oregano, optional
1 tablespoon (9 g) sesame seeds or 1 tablespoon (6 g) finely grated Parmesan, optional
1 can (15 ounces/425 g) chickpeas, drained and rinsed; reserve 2 tablespoons (30 ml) of the liquid
¼ cup (60 g) tahini, stirred well
2 tablespoons (30 ml) fresh lemon juice, plus more to taste
1 small garlic clove (about 3 g), peeled
¼ teaspoon ground cumin
2–4 tablespoons (30–60 ml) cold water, as needed for blending
1 tablespoon (15 ml) olive oil, for finishing the hummus
¼ teaspoon paprika, for finishing, optional

Instructions

In a large bowl, stir the warm water, yeast, and sugar together. Leave for 5–10 minutes, until foamy on top. If it does not foam, the yeast may be inactive; start again with fresh yeast.
Add the flour, ½ teaspoon (3 g) of the salt, and 2 tablespoons (30 ml) olive oil. Mix until a rough dough forms. Knead on a lightly floured counter for 6–8 minutes, adding flour a tablespoon at a time only if the dough is too sticky to handle. It should feel soft and slightly tacky.
Wipe a clean bowl with the remaining teaspoon of oil, place the dough inside, and turn it once to coat. Cover and let rise in a warm, draft-free spot for 30 minutes, or until visibly puffed. It may not fully double.
Meanwhile, make the hummus. Add the chickpeas, reserved chickpea liquid, tahini, lemon juice, garlic, cumin, and remaining ½ teaspoon (3 g) salt to a food processor. Blend for about 1 minute, scrape down the bowl, then blend again while adding cold water 1 tablespoon (15 ml) at a time until creamy. Taste and adjust with more lemon juice or salt. Transfer to a serving bowl, drizzle with 1 tablespoon olive oil, and sprinkle with paprika if using. Cover and refrigerate while the breadsticks bake, or serve at room temperature.
Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Turn the risen dough onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a rope about 8–10 inches (20–25 cm) long. For more even baking, keep the ropes close to the same thickness; thinner ends can brown quickly.
Arrange the ropes on the baking sheet with space between them. Brush lightly with a little water or olive oil, then sprinkle with oregano and sesame seeds or Parmesan, if desired. Bake for 12–15 minutes, turning the tray once if your oven browns unevenly. The breadsticks are ready when lightly golden and firm at the edges.
Cool on the tray for 5 minutes, then move to a rack. Serve warm or at room temperature with the hummus. For the crispest texture, let them cool completely before covering or storing.

Tips

Measure flour lightly. Spoon it into the measuring cup and level it rather than packing it down. Too much flour makes the dough stiff and the breadsticks dry.
Adjust hummus gradually. Tahini thickens the mixture at first; blend before adding more water. Add it slowly so the hummus stays creamy rather than runny.
Choose a shortcut if needed. Store-bought breadsticks or hummus both work. If using prepared hummus, taste it before adding extra salt or lemon to the serving bowl.
Mind the toppings. Sesame seeds and Parmesan are optional; omit them for a plain finish. Parmesan can brown faster than the dough, so check the tray near the start of the baking window.

Serving Suggestions

Set the hummus in a shallow bowl, make a small swirl in the center, and add the olive oil and paprika. Arrange the breadsticks around it for dipping. A plate of cucumber slices, carrot sticks, sweet pepper strips, or olives makes the snack more varied. For a light lunch, add a green salad or sliced tomatoes alongside.

These breadsticks are also useful on a party table because they can be made ahead and served at room temperature. Offer a small spoon with the hummus so guests can serve themselves without double-dipping.

Variations

Herb and garlic breadsticks: Mix ½ teaspoon garlic powder and 1 teaspoon dried Italian herbs into the flour. Use garlic powder rather than fresh garlic on the surface, which can burn during baking.

Whole-wheat version: Replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The dough may need an extra tablespoon or two of water and will make slightly heartier, less delicate sticks.

Spiced hummus: Add ½ teaspoon smoked paprika or a pinch of cayenne to the chickpeas before blending. For a brighter flavor, add a little extra lemon juice instead.

Gluten-free serving: Use certified gluten-free breadsticks or a gluten-free dough recipe rather than swapping in gluten-free flour by itself; the dough’s texture and liquid needs differ. Check packaged ingredients if serving someone who must avoid gluten.

Storage and Reheating

Keep hummus in a covered container in the refrigerator and use it within 3–4 days. Refrigerate it within 2 hours of serving; discard it if it has been left at room temperature longer than 2 hours, or 1 hour above 90°F (32°C). Stir before serving and add a teaspoon of cold water or olive oil if it has thickened.

Once completely cool, store breadsticks in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed freezer bag for up to 2 months. Re-crisp room-temperature breadsticks in a 325°F (165°C) oven for 4–6 minutes; warm frozen breadsticks at the same temperature for about 8–10 minutes. Cool briefly before serving. Do not leave hummus out while reheating the breadsticks; bring out only the amount you plan to serve.

Frequently Asked Questions

Can I make the breadsticks without a stand mixer?
Yes. This recipe is designed to be mixed in a bowl and kneaded by hand. Knead until the dough is smooth and elastic, adding only a little flour as needed to keep it manageable.

Can I use instant yeast?
Yes. Use the same amount and mix it directly into the flour; you can still combine the warm water and sugar with the dry ingredients. The separate 5–10-minute proof is not needed, though allowing the dough to rise until puffed remains important.

Why is my hummus grainy?
It may need more blending or a little more liquid. Process it for another minute, scrape down the bowl, and add cold water a tablespoon at a time. Well-stirred tahini also helps it blend smoothly.

Can I make the components ahead?
Yes. Make the hummus up to 3 days ahead and refrigerate it covered. The dough can be mixed and refrigerated overnight in a covered bowl; let it sit at room temperature until workable, then shape and bake. For the best texture, bake the breadsticks the day you plan to serve them.

How can I tell when the breadsticks are done?
Look for light golden color, dry-looking surfaces, and firm edges. If the ropes are thicker than the suggested size, they may need a few extra minutes; if thin, begin checking at 10 minutes because they brown faster.

Can I use dried chickpeas?
Yes, but cook them fully according to package directions before measuring out about 1½ cups (250 g) cooked chickpeas. Canned chickpeas are used here for convenience, and their reserved liquid helps loosen the hummus.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).