Ingredients
- 7 bean
- 2 am
- 1 garlic clove
- 120 gr tahini
- 75 ml lemon juice
- 65 gr cooking liquid from beans
- 60 ml am olive oil
- 26 gr parsley (minced fresh)
- 1 gr cumin
- 1 gr onion powder
- 1 gr chili powder
- 1 gr 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.
