Sun-dried tomato hummus with sesame breadsticks

This is one of those no-cook (or almost no-cook) recipes to cope with the heat and, at the same time, the need to eat something healthy and tasty.
That's why Alice thought of a true summer all-rounder: hummus.

"Today I'm adding to the collection with a sun-dried tomato and chickpea hummus, for which I used tomatoes from Oleificio Vieste, pulpy, firm and tasty, which allowed me to obtain a truly out-of-this-world hummus!"

Recipe

Ingredients for 4 people

for the hummus

• 240g cooked chickpeas
• 180g sun-dried tomatoes in oil
• approx. 60ml extra virgin olive oil
• 20g salted capers
• 4 or 5 basil leaves
• salt

for the breadsticks (approx. 20 large breadsticks)

• 250g type 1 flour
• 140ml water
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey (chestnut honey for me)
• 2g dried active yeast
• 1 level teaspoon salt
• approx. 200g sesame seeds for coating

for the hummus
Rinse the capers under running water for one minute to desalt them. Drain and dry them.
Blend all ingredients except salt. If needed, add a couple of tablespoons of warm water
to make the hummus smoother. Taste and adjust salt.

for the breadsticks
Pour the flour and yeast into a bowl. Add the water at room temperature and the oil and begin to
knead, first with a fork and then with your hands. When all the liquids have been absorbed,
add the salt and knead until the dough is homogeneous.
Place it in a lightly oiled bowl, cover with a cloth and let it rise until doubled in size in a place away from drafts.
Pour the sesame seeds into a small baking dish.
Take the dough, gently roll it out on the work surface with a rolling pin, until you get a rectangle about 5 mm thick.
One side of the rectangle should be about 20 cm long.
Cut out strips 6-7 mm wide, if you like big breadsticks like the ones I made,
or thinner, as you prefer.
Take the first strip, gently roll it on the work surface to round it, then lightly brush it with water and roll it in the baking dish with the sesame seeds,
so as to coat it with the seeds. Arrange the breadsticks one by one on a baking sheet lined with parchment paper and proceed in the same way until the dough is used up.
Bake the breadsticks at 190°C (static oven) for 20 minutes, then grill them at 220°C for 3-4 minutes, until perfectly golden.