You can use fresh or frozen edamame. Just make sure it’s cooked and ready to eat.

If using chickpeas from a can, make sure to drain and rinse chickpeas.

Place cooked chickpeas in a clean towel to dry them. You can kind of rub them with the towel, to make skin come off easier.

Start peeling the chickpeas. Might take some time. But it’s a worthy step!

Place edamame, chickpeas, water, lemon juice, tahini, garlic, cumin, and salt in the bowl of a food processor. Process for about 1 minute to combine, stopping in between to scrape the sides of the processor bowl.

Once ingredients have been processed together, slowly add olive oil with the machine running.

Taste for salt.

Serve with some more olive oil drizzled on top.

Store in the refrigerator, covered, for 1-2 days.

Mix starter, warm water, and honey together.

Add flour and sea salt.

Mix with your hands or with a spatula until incorporated and a dough has formed.

Knead the dough lightly with your spatula or with your hands for about 2 minutes.

To knead the dough with your spatula, simply use your spatula to grab an amount of dough and fold it over. Grab more dough from the other side and fold it over. Just keep folding the dough over itself with the help of the spatula.

Cover dough with plastic wrap and let it rest on the counter overnight.

The next morning, put dough in the fridge for 1-2 hours before you start making the Grissini.

Line 3 baking sheets with parchment paper, or a silicon mat, and sprinkle a generous layer of semolina or cornmeal flour over.

Pre-heat oven to 400F.

Remove bowl from the fridge.

Divide dough into 4 equal pieces.

Roll each piece into a 15x5” rectangle.

If the dough keeps springing back, let it rest on the counter for 10 minutes before proceeding.

With a pizza cutter, cut strips of dough that are about 1/2” thick. Each strip should be 15 inches long and 1/2 inch thick.

Grab dough by both ends, lift it up and start twisting. Each hand is going to twist to one direction. If you twist the left side towards yourself, you have to twist the right side to the opposite direction.

Try to make the twist tight and not so loose.

Place Grissini in prepared baking sheets. You may place them fairly close to one another. Of course, you want to give them about 1 inch distance or so.

Bake each pan for about 12 minutes, rotating pans in between.

Cool completely so it will crisp up.

Store in an air tight container for up to 2 days. The Grissini will be better if eaten on the same day. On the next day, they might be hard to chew.

Mix all ingredients together in the bowl of a stand mixer, if using one. If you are kneading by hand, just use any bowl.

Once ingredients have incorporated, knead them for about 2 minutes with the dough hook on medium-low speed. Or about 4 minutes by hand.

Cover dough with a towel and let it rest for 10 minutes.

Once the 10 minutes have passed, knead dough for another 3 minutes with the dough hook, or about 5 by hand.

Transfer dough to oiled bowl. Cover with a towel or plastic and let it rise at room temperature for about 1 hour, until doubled in size.

Pre-heat oven to 475F. Place a pizza stone, or a cast iron pan (or any other oven proof pans) in the bottom of your oven.

Divide dough into 10 equal pieces. Shape pieces into balls. Flatten each ball, by pressing down on them, slightly, with the palm of your hand.

Using a rolling pin, roll each ball out into a flat 8 inch circle.

One by one, place dough on top of hot pizza stone or pan. Close oven door. Let it bake for about 2 minutes. Using tongs, flip bread over. Close oven door. Let it cook for another 2 minutes. It should puff up beautifully.

Remove dough from the oven and place in a brown bag or a closed container, so it doesn’t get tough as it cools down.

Repeat with remaining dough pieces.

Pre-heat oven to 350F.

Once all pieces have cooled down, you may slice as many as you’d like to turn into chips. Cut each pita bread into 8 triangles.

Lay triangles over 2 sheet pans greased with half of the olive oil.

Pour the other 2 tablespoons of olive oil over chips and sprinkle coarse sea salt on top.

Bake chips fo about 7 minutes each tray, rotating in between.

Once chips are lightly browned, you may remove them from the oven.

Store in air tight container for up to 2 days.