How many different ways can you make hummus? Too many! I have made probably 10 batches in the past two years and most of them are pretty much the same, but I always learn a little something new with each attempt. This recipe did not disappoint. Like Christopher Kimball's Cook's Illustrated methodology of breaking down every single step as if you were in a Chemistry lab, this author experiments with every step of the process and brings some interesting science to the table. For instance, his insightful explanation of how the acid in the lemon juice prevents the garlic from turning too hot can be applied to many recipes. His instructions to blend the garlic with the peels on made it even more simple to prepare and made sense since all of the garlic solids are strained off and only the infused lemon juice is added to the tahini. One note....there is some discussion of removing the skins from the cooked chickpeas (a hideously stinky and slimy job!) and I actually forgot about it and found that they were, indeed, so well cooked that in the Vitamix they simply blended into the hummus with no residual textural issues. Finally, the correct way to blend hot chickpeas in the Vitamix resulted in a nice blending process versus previous attempts where the blender would seize up as if it were mixing concrete. The explanation that the starches begin to solidify in the liquid upon cooling makes perfect sense! Keep those puppies hot and you can rock this out in no time. The lesson on garlic and acid mixtures, blending with garlic peels still affixed, not having to remove the skins from the cooked chickpeas, blending the chickpeas while still hot....as if that were not enough to keep me engaged, I must admit I was a bit intriqued on the addition of the mirepoix to the cooking of the chickpeas. I will say that I do think it made somewhat of a difference. Perhaps the added subtle flavors combined with a more unusual garlic taste just made the entire dish taste different, but it worked for me. I did what the video showed and finished mine off with fresh olive oil, pomegranate molasses and some delicious fresh Za'atar from Israel. Served with naan bread it was both beautiful and delicious. Regardless of which Isreali style hummus I make, sometimes just the techniques can be worth forging a new path. I will probably always try new variations, but many of the take aways from this experience will most definitely follow me as I continue my quest for the ulitmate hummus. Bon appetit!
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