Recipe for Bean Pate


2 cup am 7 bean & barley
1/4 cup cooking liquid from beans
1 cup minced fresh parsley
1/2 cup tahini
5 tablespoon 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... chili powder
1 sea salt (optional)
1 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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