This recipe uses soya beans instead of pine nuts

Serves 6

The dip
100g frozen soya beans
1 garlic clove, peeled
1 small bunch basil leaves
50g Parmesan cheese, grated
1 tbsp olive oil
200ml Twekkelo Farmhouse yogurt –
natural

The garlic breadsticks
1 x small ciabbatta loaf
1 tsp sea salt
2 tbsp olive oil

Cherry tomatoes on the vine, to serve

1. Bring a pan of salted water to the boil, add the soya beans and the
garlic clove. Bring back to the boil, simmer for 5 minutes until the
soya beans are just tender. Drain and rinse with cold water.
2. Put the soya beans into a processor with the garlic. Pulse together
until smooth. Add the basil leaves, Parmesan cheese and olive oil
and whizz again to combine.
3. Add the yogurt to the processor and pulse for just a few seconds
until thoroughly combine. Chill until serving.
4. Heat the oven to 200C or Gas Mark 6. Cut the ciabbatta loaf into 6
lengthways slices, then cut each of these into 3 to make
breadsticks. Arrange on a baking sheet, sprinkle over the salt and
drizzle with olive oil. Bake for 10 minutes until golden. Serve warm
or cold with the dip and some cherry tomatoes.

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