Homemade Herb Grissini with White Bean Dip

Why pay $4 a pack for a tiny pack of grissini when you can make them yourself?


That is what I thought when I saw this recipe in my copy of ‘The Ultimate Christmas Cookbook’ (which according to Amazon is now out of print). I hate having to pay so much for grissini here, especially as I find they are often dry and only taste of salt. So, I decided to have a go at making them myself.

I must admit that mine were a little chunky, but I use the excuse that they hold more dip being the size that they turned out 🙂 If you have more patience then me then I expect you can get yours looking much more dainty.

The white bean dip recipe is from the same book as the grissini and is a tasty alternative to salsa or cheese based dips.

The grissini are best on the day of making, but they will keep for a couple of days in an airtight container (although they do lose their crispiness as time goes by). However, the dip can be made a day in advance if you like.

Ingredients – serves 10-12:


  • 1 packet (7g/0.2oz) dried yeast
  • 1 teaspoon sugar
  • 1 and 1/4 cups lukewarm water
  • 4 cups plain (all purpose) flour
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 cup olive oil
  • 2 teaspoons sea salt flakes

White Bean Dip:

  • 400g/14 oz can cannellini beans, drained
  • 1/4 cup olive oil
  • 2 tbsp lemon juice (from a bottle is fine)
  • 2 garlic cloves, crushed
  • 1 tbsp finely chopped fresh rosemary
  • freshly cracked black pepper, to season


  • Put the yeast, sugar and water in a small bowl, stir and then cover with cling wrap. Leave in a warm place for 10-15 minutes or until foamy.
  • Put the flour, herbs and 1 teaspoon of the salt in a large bowl. Stir in the yeast mixture and the oil to form a dough.
  • Knead until the dough is smooth and elastic (2 minutes using an electric mixer, 8-10 minutes by hand).
  • Place the dough in a lightly oiled bowl and leave for 1 hour or until doubled in size.
  • Heat your oven to 230C/210C fan forced/450F and spray 2 baking trays with cooking spray.
  • Punch down the risen dough and then knead for a minute.
  • Divide the dough into 24 portions and roll each into a long, thin sausage shape. Place on the prepared baking trays.
  • Sprinkle with water and then scatter over the remaining salt.
  • Bake for 15-20 minutes or until golden and crisp.
  • To make the bean dip, place all the ingredients except the pepper in a food processor and blitz until smooth. Season with pepper to taste.
  • Serve and enjoy! 


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