2 can chick peas (i use s & w
1 brand)
2 tbsp lemon juice (or a bit more,
1 if you like lemony hummus)
1 few drops tabasco sauce for
1 mild spicing, more for
1 serious heat
4 tbsp cilantro (variable,
1 depending on your taste for
1 greens)
Directions
Drain one can of chick peas completely, the other one such that some
liquid is left. Put into bowl. Add lemon juice. Mince and add
cilantro and add Tabasco sauce. Blend until smooth. If hummus is not
soft and creamy, then you did not leave enough liquid with the chick
peas. Add some water or lemon juice to make up for it. Serve with
crackers or use as a spread on Whole Wheat bread.
From: vmh@intellicorp.com. Fatfree Digest [Volume 10 Issue 40], Sept.
20, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
Servings: 1 servings
My Perfect Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Vegetable
The History of Recipes
Academics have tracked the existance of recipes back into antiquity, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just very basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During Roman times around 25BC a man called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, something we still use today. He also describes how the cooks of Roman times were skilled in the use of a good variety of herbs, including many that are still in use today like basil, rue and dill. In the fifteenth century, the Crusaders brought back many foods and spices from the holy lands, such as basil and coriander. The introduction of these new culinary ideas created an eruption in recipe manuscripts, most of which still exist in private collections. During the succeeding few hundred years, the wealthy families of the West competed with each other to serve up the most extravagent meals, and consequentially cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, cooking books were in high demand, as a result of better eduction, people having more free time and a general increase in wealth. Like it or not, the introduction of television brought us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this My Perfect Hummus recipe.
