Empty the dough mix into a bowl and
season to taste. Make a well, then mix with
water and the olive oil, according to pack
instructions. With a flat-bladed knife, bring the
dough together; it should be slightly sticky.
Knead the dough for 5 mins on a lightly
floured surface until it feels springy and
smooth. Lift into a large, lightly-oiled bowl,
cover with oiled cling film and set aside in
a warm place until doubled in size, about
20 mins. Heat oven to 200C/fan 180C/gas 6.
Tip the dough out onto the worktop, flatten
with your hands and sprinkle over the garlic
and parsley. Knead for another min until the
garlic and parsley are spread evenly through
the dough. Pull the dough into 12 walnut-sized
pieces and roll into balls. If your kids
like olives, poke one into each ball to make
it look like an eye. Place on a baking sheet.
Brush each ball with a little beaten egg
and bake for 10-12 mins until golden and
risen. Meanwhile, mix all the dip ingredients
together in a small bowl and season to taste.
Serve the eyeballs dunked into the dip.
Eyeballs will keep in an airtight container for
up to 2 days, or frozen for up to a month.