To prepare the grissinis: Activate the yeast in lukewarm water with a pinch of sugar. Mix the flour with the salt, the grape skin grist, the grapeseed flour, add the activated yeast, the grapeseed oil, and gradually 4 tablespoons of water during kneading. When the dough is perfectly smooth and soft, let it rest under a kitchen towel for 45-50 minutes. After leavening the dough cut it into smaller pieces and roll them into finger-thick grissinis. Roll them into sesame seeds or salt crystals to taste.

Put the grissinis on a baking-paper-covered baking tray (not too close to each other as they will swell). Bake them in an air fan oven for 5-10 minutes at 180 degrees - this way their crust will get crunchy but their insides will stay soft.

To prepare the dip: shred the herbs and the garlic and mix them into the sour cream. Sprinkle it with salt, pepper, and hemp seed oil. Decorate it with chive flowers and a few drops of hemp seed oil.