2 c dry bean & barley mix
1/4 c Cooking liquid from beans
1 c Minced fresh parsley
1/2 c tahini (this is a sesame seed paste)
5 Tbs lemon juice
1/4 olive oil
1 garlic clove
1/2 ts cumin
1/2 ts onion powder
1 tsp cayenne pepper Or 1/4 tsp chili powder
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 wheat bread or crackers.

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