Ingredients
1 cup chickpeas, dried
1/4 cup parsley, finely chopped
1/4 cup onion, finely chopped
1/2 tsp garlic, finely chopped
3 tbsp lemon juice, fresh
2 tbsp olive oil
1/2 tsp salt
1 pinch cayenne pepper
Directions
Starting a day ahead, wash the chick-peas in a sieve under cold
running water, then place them in a large bowl or pan and add enough
cold water to cover them by 2 inches. Soak at room temperature for at
least 12 hours. Drain the peas and place them in a small, heavy
saucepan. Add enough fresh water to cover them completely and bring
to a boil over high heat. Reduce the heat to low and simmer partially
covered for about 1 1/2 hours, replenishing the liquid with boiling
water from time to time if necessary to keep the peas covered
throughout the cooking period. When done, the peas should be tender
to the bite but still somewhat firm. Drain and cool to room
temperature. Just before serving, combine the parsley, onions,
garlic, lemon juice, olive oil, salt and cayenne pepper in a salad
bowl, and beat them together with a fork. Add the chick-peas and
toss gently to coat the peas evenly with the dressing. Taste for
seasoning.
Servings: 4 servings
Salatet Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Salad; Vegetable
The History of Recipes
Food historians have tracked the existance of recipes back into the distant past, in truth as far into history as early Egypt, and quite possibly further than that. However, these, early records were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As our culinary historical trip moves on a few more years there are two interesting recipe books which appeared in the fourteenth century - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that appears on menues today, but instead descriptions of the types of food served to the upper classes of those days. In the fifteenth century, the Crusaders brought back many new foods and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new foods and spices prompted an explosion in recipe publications, some of which are kept safe in academic collections. During the succeeding few hundred years, the powerful families of Wesstern Europe tried to serve up the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording recipes common in their social group. By the arrival of the 20th century, recipe publications were starting to become popular mostly as a result of better eduction, more leisure time and a general increase in wealth. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Salatet Hummus recipe.
