White Bean and Pistachio Dip • Lita-Luise Chappell

Ingredients

• 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