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2 cups cooked soya beans, 1 small onion, 1 clove garlic, 2 springs of parsley, juice of 1 lemon, salt, 1 tsp cumin powder, ¼ tsp ground coriander, ½ tsp cayenne pepper. Combine all ingredients and liquidize until smooth. Serve with vegetable wedges as a dip, on bread for lunch boxes or as a stuffing for cocktail tomatoes or green peppers.
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