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
Experts have traced the existance of recipes way back into history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to historians are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into starters, entrees and afters, a style of dining still practiced today. This early Roman chef describes how the Romans used a good variety of spices, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. Closer to modern times, there were two interesting books published in the fourteenth century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that is popular today, but instead accounts of the types of food on the menues of the rich and wealthy people of the period. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for a surge in manuscripts on food, many of which are kept safe in private cookery archives. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Salatet Hummus recipe.
