Bean pate

Yield: 1 recipe

Measure Ingredient
2 cups AM 7 Bean & Barley
¼ cup Cooking liquid from beans
1 cup Minced fresh parsley
½ cup Tahini
5 tablespoons Lemon juice
¼ cup AM Olive Oil
1 \N Garlic clove (juice from)
½ teaspoon Cumin
½ teaspoon Onion powder
1 dash Cayenne pepper; OR... Chili powder
\N \N Sea salt (optional)
\N \N 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.

Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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