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Bean Pate

2 c AM 7 Bean & Barley
1/4 c Cooking liquid from beans
1 c Minced fresh parsley
1/2 c Tahini
5 tb Lemon juice
1/4 c AM Olive Oil
1 Garlic clove (juice from)
1/2 ts Cumin
1/2 ts Onion powder
1 ds Cayenne pepper; OR 1/4 ts -Chili powder
Sea salt (optional)
Sliced black olives


Puree the cooked beans, using the liquid as needed to make a smooth puree. Combine the puree with the remaining ingredients except the olives. The mixture should be thick. Chill, covered, for at least 1 hour. Garnish with olives, if desired and serve as an hor d'euevre with whole wheat bread or crackers.




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