Olive Houmous and Tortilla Graveyard

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.