1 c. Water
          1/3 c. Oats (quick-rolled)
          2 Tbsp. Lemons (juice)
          1/4 c. Brewer's Yeast
          3 Tbsp. Tomatoe Paste
          2 Tbsp. Tahini
          1 tsp. Salt
          1 tsp. Onion Powder
          1/4 tsp. Thyme (dried)
          1/4 tsp. Paprika
          1/8 tsp. Dill Weed (dried)
          1/2 c. Olives (black, chopped or sliced)

          Place all the ingredients in a blender and blend until the oats are finely ground
          and the mixture is completely smooth. Pour into a saucepan and cook over
          medium-high, until very thick, stirring constantly. Add chopped olives. Chill
          before serving. Yields 1 1/2 cups. Good on top of bread  or crackers!