Ingredients
1/4 cup peanut butter
1/2 tsp cumin
1/2 tsp salt
2 each garlic cloves
2 tbsp lemon juice
3 tbsp hot water
1 tsp sesame oil
2 1/2 cup yellow split peas, cooked
1 fresh parsley
1 peanuts, optional
1 black olives, optional
Directions
Combine peanut butter, cumin, salt and garlic. Add lemon juice, hot
water and sesame oil; mix thoroughly. Puree the split peas; add
peanut butter and mix. Garnish with parsley and optionally chopped
peanuts or sliced black olives. Serve with Pita bread and fresh
vegetables for dipping.
"Discover the Pulse Potential" by the Saskatchewan Pulse Crop
Development Board, Posted by Jim Weller
Servings: 12 servings
Saskatchewan Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into the far past, in fact as far back as the early Egyptians, and maybe further still. Having said that, sadly, these ancient recipes were just simple pictorial instructions for meal preparation.
As our culinary historical trip moves to more modern times we have two recipe books dating from the 14th Century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals enjoyed by the rich and powerful of that period. When we get to the 1900s, cooking books are in great demand, mostly due to increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Saskatchewan Hummus recipe.
