2 cup cooked garbanzo beans
1 cup artichoke hearts
6 cloves garlic
2 lemons
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp white pepper
1 virgin olive oil
Directions
Juice the lemons. Combine all ingredients but the oil in the bowl of
a food processor, turn on, and slowly drizzle in olive oil as the
ingredients are being processed to a creamy consistency.
Recipe By : Lou Jane Temple, Death by Rhubarb Categories
: Appetizers Recipes From Mysteries
Servings: 16 servings
Artichoke Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the far past, at least as far into history as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these early recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians is a series of tablets in ancient Sumerian which recount the baking 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 blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman chefs used many different herbs, including a few that will be familiar to modern cooks like bay, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as basil and coriander. These new foods and tastes created an explosion in publications on food, some of which are now in private libraries. During the succeeding few centuries, the upper-class families of Europe competed to offer the most exotic banquets, and because of this chefs and their recipe collections were much in demand. However, it was during the 19th century that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Artichoke Hummus recipe.
