White Bean and Pistachio Dip

An appetizer from ‘A Feast in the Sign of Gemini’ Menu
The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell

White Bean and Pistachio Dip

Smooth and nutty, here is a great dip that is served with fresh vegetables or crackers.

2 cups white beans (cannellini), cooked or canned, drained and rinsed
4 cups water
¼ cup pistachios, chopped, save a pinch for garnish
2 tablespoons lemon juice
2 tablespoons flaxseed oil (or edible almond oil can be substituted)
1 teaspoon chervil, dried
1 teaspoon marjoram, dried
1 teaspoon fresh garlic, minced
ó teaspoon salt
⅛ teaspoon white pepper

If beginning with dried beans, soak them overnight, strain, and bring a medium saucepan with 2 cups of water to a boil. Lower to a simmer and cook covered for 1 hour until tender. Drain and cool. Canned beans are fine, but drain and rinse. Place in a food processor or blender the lemon juice, garlic, flaxseed oil, chervil and marjoram, salt, and pepper, with the beans. Whir until smooth. Slowly add the pistachios until they become creamy, adding a touch of water so that the mixture whirs smoothly, but is not runny. Chill before serving. Use a pinch of the chopped pistachios for garnish.

Lemon juice is water of the Moon in Cancer. Garlic and white pepper are fire of Mars in Aries. The white beans and pistachios are earth of air of Mercury in Gemini. The chervil, dried celery in the salt, dried marjoram, and savory, are air of Mercury in Gemini. The flaxseed oil and almond oil are fire of air of Mercury in Gemini.