Bean Pate

2 cups am 7 bean and barley
1/4 cup cooking liquid from beans
1 cup minced fresh parsley
1/2 cup tahini
5 tablespoons lemon juice
1/4 cup am olive oil
1 garlic clove -- (juice from)
1/2 teaspoon cumin
1/2 teaspoon onion powder
1 dash cayenne pepper or 1/4 teaspoon - 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 hors d'Oeuvres with whole wheat bread or crackers.

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