Olive Houmous and Tortilla Graveyard

Servings: Serves: 6-8

Nutritional Information:

Per serving (98g)

Calories 169, Fat 7.8g, Saturates 1.4g, Carbohydrate 21g, Sugars 2.6g, Fibre 5g, Protein 5.5g, Salt 1g


For the olive soil

For the tortilla

For the houmous

To serve



Pre-heat the oven to 160°C/320°F/Gas 3. For the soil, add the black olives and bread to a tray and bake for 45-50 minutes until the bread is browned and crisp and the olives are dried. Transfer the mixture to a food processor and blend until the mixture resembles soil.


To make the tortilla graves, cut the tortilla wraps into grave shapes and place onto a lined baking tray. Bake for 10-15 minutes until slightly browned and crisp.


For the houmous, add the chickpeas, black olives, olive oil, lemon juice, garlic cloves and cumin to a food processor and blend until smooth, season to taste.


To assemble, fill a dish with the houmous, top with the olive soil and then place the graves, top with parsley.


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