Per serving (98g)
Calories 169, Fat 7.8g, Saturates 1.4g, Carbohydrate 21g, Sugars 2.6g, Fibre 5g, Protein 5.5g, Salt 1g
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.
Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...