"There is something about words. In expert hands, manipulated deftly, they take you prisoner. Wind themselves around your little finger like spider silk, and when you are so enthralled you cannot move, they pierce your skin, enter your blood, numb your thoughts. Inside you they work their magic" (Diane Setterfield) The other day I was talking with a friend about the first episode in the new season of "Homeland" and found myself getting weepy. The transformation of one of the main characters along with how I anticipated parts of the new season to evolve had struck an emotional chord. I tried to tell myself to get a grip, this was a television show. But it didn't matter. Because I am someone who can be deeply moved words. And particularly by those found in a well-written article or book or heard in a film, and yes, even a television series. I have always been in awe of those with the ability, the talent, the power, the gift, to draw our emotions, imaginations, and thoughts in with their words. There have been times when I have had to temporarily take pause or walk away from a book because it had evoked either a new or deeply buried thought. I feel this same way watching films, but unlike watching a film or a television show at home, I can hardly walk out of a movie theatre without missing something or be so bold as to ask them to please stop the reel while I finish processing my thoughts (that would be too much even for me to ask). I love equally those books validating things I hold dear or believe as well as those shifting my perspective. "
Angela's Ashes" changed the way I looked at poverty, "
Columbine" changed the way I looked at the challenges and heroism existing in schools, "
A Little Life" validated there can be a destructive element to resiliency, and "
The Kite Runner" gave me some early insights into a culture I may have pre-judged but knew very little. Being able to share your thoughts and, yes, even emotions about a book, movie or television show, regardless of what they are one of the ways to make great connections with others. In the same way as sharing a meal does.
Four years ago I posted a recipe for
Gameday, Everyday Hummus on the blog. It was one inspired by the person I believe has significantly shifted the way we cook, the way we entertain. No, not Martha Stewart. But rather culinary goddess extraordinaire, Ina Garten. Not only was I incredibly effusive in my praise for her recipe, I genuinely believed it would be the 'one' I would be making forever. Call me what you will, but over the Christmas holidays I (gasp) made a different hummus recipe. One heavily based on the recipe appearing in "
Jerusalem: A Cookbook" written by Yotam Ottolenghi and Sami Tamimi.
In a single bite of the creamiest hummus I had ever tasted, I knew I would be (dare I say permanently?) switching my hummus loyalties. However, should Ottolenghi ever come across this blog (anything is possible, right?), he might say his original version is even creamier than the slightly modified one I made. So technically I may have yet to experience real hummus nirvana. Although for the moment, I am quite happy to be in this new state of hummus delirium.
So what was the change I made to this hummus recipe? Well, I used canned chickpeas instead of soaking dried chickpeas overnight and then cooking them the next day. It is quite possible that would have been less work than peeling the skins off of the canned chickpeas. But it isn't just the preparation of the chickpeas responsible for creating such a deeply flavorful, immensely addictive. The outrageous amount of tahini (one cup plus two tablespoons) is one of the genius aspects of this hummus.
Peeling the skins off of three and two-thirds cups of canned chickpeas may seem a tad tedious and time consuming. However, removing the skins completely transforms the texture of the hummus and takes it to a completely new hummus level. To keep yourself from going over the edge when peeling off the skins, replay the last episode of "This is Us" (because watching it once isn't enough); phone a friend who likes to talk or phone a friend who likes to listen; or just let let your thoughts wander for awhile. I didn't keep track of how much time I spent skinning the chickpeas, but I am pretty sure it didn't take a half hour. Maybe just 10 minutes. Trust me when I tell you the rewards you will reap from what sounds like a bit of insanity are inversely proportional to the investment of your time. And all you need to peel a chickpea is your thumb and the next two fingers. Put a chickpea between them and gently press and twist. How easy is that? Well much easier than and not nearly as dizzying as my summer college job of using my fingers to put the Cracker Jack prizes in the tiny slots of a conveyor belt. Yes, that really was my job one summer. And yes, peeling the chickpeas is critical.
Also key to the smoothness and creaminess of this hummus is how long it is processed in the food processor. After the chickpeas have been processed to a paste and the lemon juice, salt, garlic and tahini has been fully incorporated, the ice cold water is drizzled in. Set your timer for five minutes and let the food processor work its' magic.
Before transferring the hummus to your serving bowl, taste for seasoning. I added a tiny bit more salt and about a teaspoon of lemon juice. But having served some friends some over the top garlic-y hummus before the holidays, I dared not any more. So if you think your hummus doesn't seem to have a strong enough garlic presence, wait. In about an hour and definitely overnight, its' presence will be known to your palate. Would highly recommend the first time you make this hummus to use only four medium sized cloves of garlic. Depending on your affinity for garlic, make the adjustments the second time around.
Cover the surface of the hummus with plastic wrap and chill for at least an hour or overnight before serving. When ready to surface, generously drizzle with extra-virgin olive oil and top with pomegranate seeds, toasted pine nuts, caramelized onions, or chopped parsley and paprika. Serve with toasted pita chips or vegetables. Sliced carrots, strips of red pepper, or cauliflower are some options.
Sometimes you have to let go of what you believe to be your favorite, best recipe. Sometimes you need to take a leap of faith and try a new one, maybe even one pushing you outside of your comfort zone. Because sometimes you and everyone else around you will discover a new definition of best exists.
Recipe
Hummus (Ottolenghi) (a slight adaptation to the Basic Hummus recipe shared by Yotom Ottolenghi and Sami Tamimi in their cookbook Jerusalem)
Ingredients
3 2/3 cups canned chickpeas, drained and skins removed
1 cup plus 2 Tablespoons tahini
2-4 garlic cloves, crushed
4 Tablespoons freshly squeezed lemon juice, plus more to taste
1 1/2 teaspoons sea salt, plus more to taste
4 to 7 Tablespoons ice cold water
Extra-virgin olive oil to finish
Optional garnishes: Pomegranate seeds; pine nuts; caramelized onions; or chopped parsley and paprika
Homemade or store-bought toasted pita bread, pita chips, fresh vegetables (carrots, red peppers, cauliflower)
Directions
1. Put chickpeas in the food processor. Process until a thick paste forms.
2. Add the tahini, garlic cloves, sea salt, and freshly squeezed lemon juice. Process until ingredients are well blended.
3. Add the ice cold water and process for at least 5 minutes or until smooth and creamy. Note: Begin with 4 1/2 Tablespoons of ice cold water. If mixture isn't creamy, enough (and it might not be) slowly add the additional ice cold water to reach an ultra creamy consistency.
4. If necessary season to taste with additional lemon juice and/or sea salt.
5. Transfer hummus to serving dish cover its' surface with plastic wrap and chill for at least one hour or overnight.
6. When ready to serve, remove from the refrigerator at least 30 minutes before serving. Top with a generous drizzle of extra-virgin olive oil. Serve as is or garnish with chick peas; pomegranate seeds; pine nuts; caramelized onions; chopped parsley; and /or paprika.
Note: (1) To make this hummus using dried chickpeas, put 1 /14 cups of chickpeas in a large bowl and cover them with water at least twice their volume. Leave to soak on the counter overnight. The next day, drain the chickpeas; place in a medium/large saucepan over high heat adding the drained chickpeas and 1 teaspoon baking soda. Cook for 3 minutes, stirring constantly. Add 6 1/ 2 cups of water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas need to cook for 20 to 40 minutes, depending on type and freshness, sometimes longer. Once done, they will be very tender, breaking up easily when pressed between your thumb and next two fingers (almost but not quite mushy). Drain the chickpeas. Measure out 3 2/3 cups.
Sculptures at the Sydney and Walda Bestoff Scuplture Garden in New Orleans, Louisiana
