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
It is actually possible to trace the history of written cooking instructions way back into the distant past, in fact as far into history as the Egyptians, and potentially, even further back. Having said that, generally, these ancient recipes were just basic hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian which describe 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 wonderful. Later on, there were two interesting cookery books from the fourteenth century ; one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of food on the menues of the rich people of that period. For the centuries that followed, the rich and powerful families of Europe tried to lay on the best banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Pesto Hummus recipe.
