3 large garlic cloves, peeled
2 cup chickpeas, cooked -or- 19 oz
1/3 cup tahini: *
2 tbsp olive oil
1/3 cup lemon juice, fresh
1 tsp cumin, ground
1/4 tsp pepper salt, opt
Directions
*Sesame paste available in Greek, Middle Eastern or
health food stores. An untraditional substitute is
peanut butter
Puree garlic in food processor. Drain chickpeas and
reserve 1/4 cup cooking liquid or liquid in can. Add
chickpeas and process until smooth. With motor
running, add tahini, olive oil, lemon juice, cumin,
pepper and salt. Process until smooth. For a more
spreadable hummus, add 2 Tbsp of cooking liquid,
process. Repeat until desired consistency. Makes:
approx 2 cups Serve in a bowl with torn pita bread and
assorted dippers.
Source: The Toronto Sun (with modifications) posted by
Anne MacLellan
Servings: 1 servings
Karl Irvine's Garlicbuster Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Vegetable
The History of Recipes
Food historians have found proof that recipes existed far back into distant history, in fact as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early cookbooks were just very simple pictorial recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and dill. As our culinary historical trip moves on a few more years we find some interesting books dating from the fourteenth century : one book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the spicy food that is served today, but rather recipes for the types of food prepared by the cooks of the nobility of the time. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including parsley, basil and rosemary. These new foods and tastes prompted an eruption in books on cooking, the majority of which still exist in private libraries. By the arrival of the 1900s, cook books were greatly in demand mostly due to more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Karl Irvine's Garlicbuster Hummus recipe.
