Ingredients
- 7 bean
- 2 am
- 1 garlic clove
- 1/2 c tahini
- 5 tb lemon juice
- 1/4 c cooking liquid from beans
- 1/4 c am olive oil
- 1 c parsley (minced fresh)
- 1/2 ts cumin
- 1/2 ts onion powder
- 1/4 ts chili powder
- 1 ds cayenne pepper
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.