My Perfect Hummus Recipe

Ingredients

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

It is possible to follow the history of meal recipes way back into distant history, in fact as far into history as the Egyptians, and maybe even further. Interesting though that is, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.

In fact, the most ancient recipe in existence, according to experts is a series of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated.

Later on, in The time of the romans around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the ancient cooks were skilled in the use of a good variety of spices, including many that are still in use today such as basil, fennel and parsley.

As our culinary historical trip moves on a few more years there were two recipe books which appeared in the 1300s : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian food that is popular today, but instead recipes for the types of food on the menues of the upper classes of that time.

In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as basil and rosemary. These new foods and spices caused an outbreak in recipe publications, many of which are kept safe in private collections.

By the arrival of the 20th century, cookery publications were in great demand, mostly as a result of increased literacy, more spare time and being a little richer.

The introduction of television brings us TV cookery programs and the demand for the accompanying recipe books.

And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this recipe site.

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