Olive hummous and
cracker graveyard
By Mira Lieberman
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Olive hummous and
Inspired by a recipe from a Halloween dinner party, this starter dip is healthy and easy to assemble, an activity children would love!
Ingredients
Ingredients
For the soil:
- 50g black olives
- 25g bread, torn into pieces
For the headstones:
- 2 tortilla wraps
For the hummous:
- 1 400g tin chickpeas, drained and rinsed
- 50g black olives
- 1 tbsp olive oil
- juice from 1/2 lemon
- 1-2 garlic cloves
- 1 tsp cumin
- 1 tbps water, or more depending on preferred consistency
- 1-2 tbsp tahini
- salt, to taste
To assemble the graveyard
To assemble the graveyard
Preheat the oven to 160C. To make the soil, place bread pieces and black olives on a tray and bake for 20-25 minutes until the bread is toasted and the olives have dried. To make the headstones, cut the tortillas into desired shapes and place next to the olives and bread, and bake for 10-15 minutes, until slightly browned.
Transfer the black olives and bread into a food processor and pulse until the mixture is grainy. Set aside.
For the hummous, add the chickpeas, black olives, olive oil, tahini, water, garlic, lemon juice, salt, and cumin and pulse to the desired consistency.
To assemble, fill a dish with the hummous, sprinkle the oliver soil on top, and place the headstones.
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