Rose and harissa are used together all the time in middle eastern cooking so I decided to add some sweet preserved rose petals, similar to rose petal jam in with some harissa to flavour the hummus. Dukka is a spice and nut mix that is often used in north African cooking. This is a great snack to feed a crowd. If you make the dough in advance, then this is really quick and easy to whip up on the day. this recipe is part of a series of rose recipes I am doing throughout august with anthropologie, which is where the plate, bowls, cutlery and copper measuring cups and egg carton are from. next week I will be sharing another recipe with rose so check back then.

Recipe for the hummus

• 1 tin of chickpeas
• 2 tbsp harissa
• 2 tbsp rose petal jam I used this one http://www.blossomage.co.uk/5723348596162560/rose-jam
• 1 tbsp pomegranate molasses
• 1 garlic glove crushed
• 150ml olive oil
• Juice of half a lemon
• Bunch of coriander

In a food processor add all the ingredients and pulse until you get a paste like consistency, add more olive oil if the mixture needs loosening.

For the dukka spice blend

• 5 tbsp chopped pistachios
• 3 tbsp coriander seeds
• 3 tbsp fennel seeds
• 3 tbsp. cumin
• 1 tbsp. sesame seeds
• 2 tbsp. rose petals
• 1 tbsp. pink pepper corns

Mix together in a bowl with a tsp of flaked salt

Recipe for the bread sticks

• 1 cup /235ml warm water
• 7g active dry yeast
• 2 tbsp sesame oil
• 3 cups/ 360g bread flour
• 1½ teaspoons salt
• 5 tbsp sesame seeds

In a bowl add the flour, salt, sesame seeds and yeast (on the opposite side of the bowl to the salt) then add the oil and slowly pour in the water and knead for 5 minutes until elastic (or 10 minutes by hand) then place in an oiled bowl cover and leave to rise for 1 hour. Once the dough risen knock out the dough and roll out into a large rectangle and cut into strips then roll into long thin ropes, sprinkle some dukka and sesame seeds on the work top and roll the dough into it so that the seeds stick to it and cut to fit the baking tray, and place on the lined tray leaving a gap in between each one then leave to rise for 30 minutes then preheat the oven to 180c and bake for about 30 minutes until golden.

To finish off the hummus pour into a bowl and drizzle over some olive oil and sprinkle on some dukka, pomegranate seeds and some coriander. Then finish with some flaked salt and pepper