It is written in Liber AL vel Legis II:39, “A feast for Tahuti and the child of the Prophet–secret, O Prophet!”
According to Tau Polyphilus, today, August 6, is the Feast of Tahuti. As Lita-Luise Chappell points out in The Thelemic Cookbook: Cooking with Correspondences, Tahuti has both lunar and solar aspects, so foods honoring either/both would be appropriate for the celebration. Indeed, the book offers a number of delicious possible recipes and is highly recommended.
Still, it’s fairly simple to combine the round pallor of the moon with the heat of the sun, as in this curried chickpea salad below.
Curried Chickpea Salad
- 3 cups cooked or 2 cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed
- 2 – 3 carrots (about 1 cup), diced
- 4 – 5 scallions/green onions (about 1 cup), sliced
- ½ cup raisins, dried currants or chopped dates
- ½ cup raw or toasted cashews
- ½ – ⅔ cup thinned hummus or tahini
- juice of one lemon
- 1 tbs curry powder
- ¾ tsp garlic powder
- salt and pepper to taste
In a small bowl, combine hummus with lemon juice, curry & garlic powder and a generous pinch of salt. Blend until combined. Set aside. (If adding vinegar or maple syrup as per the notes below, add to the hummus at this time.)
In a medium mixing bowl, add chickpeas and roughly mash about 1/2 of the beans with the back of a sturdy fork or potato masher. Add in the carrots, scallions, raisins, cashews and hummus, mix well to combine. Taste for flavor adding mineral salt and cracked pepper to taste.
Serve as is, with sliced red bell peppers as scoopers, on a bed of leafy greens, with crackers or made into a Chickpea Curry Salad Sandwich with bread of choice.