Ingredients
1 can chickpeas (garbanzo beans),
1 almost drained (keep juice)
2 bunch basil (or so), chopped.
1 should make at least 1
1 packed cup of basil
1/2 lemon juiced
Directions
Put chickpeas, basil, and some of the lemon into bowl. Puree using
blender. Add lemon juice until consistency and taste are pleasing. If
still too thick, you can add some of the leftover juice from the
chickpea can. Serve as a dip or use as a spread on fresh bread.
Variations (untested): Add some minced garlic. Use like pesto sauce on
pasta.
Posted by vmh@intellicorp.com to the Fatfree Digest [Volume 15 Issue
4] Feb. 4, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Pesto Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Italian; Sauce; Vegetable
The History of Recipes
Recipes as an idea can be traced far back into history, in fact as far as ancient Egypt, and possibly even further than that. Having said that, generally, these early recipes were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian describing 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 anyone who tried it feel wonderful. During the time of the Romans a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. Moving our culinary historical trip onwards, we find two books which date from the 14th Century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that is popular today, but rather descriptions of the types of food cooked for the nobility of the period. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new foods and spices caused a torrent in recipe manuscripts, many of which still exist in academic collections. When we get to the 20th century, cook books were starting to become popular mostly due to higher levels of literacy, people having more free time and having more money to spend. The arrival of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Pesto Hummus recipe.
