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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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