NYT Cooking: This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here
The secret to a great Zahav's hummus is an obscene amount of tehina, half of the recipe by weight, so it's important to use the best quality you can find.
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring peas and pickled onions.
Chef Michael Solomonov sees his mission as connecting people to the food of his homeland. "That, to me, is my life's work," he says. Solomonov's new cookbook is Zahav: A World of Israeli Cooking.
From Zahav: A World of Israeli Cooking
Tell me what chickpeas can't do. I'll wait.
From Zahav: A World of Israeli Cooking
Zahav's classic recipe for Israeli hummus bi tahini is the best homemade hummus you can make! It's silky, smooth, creamy, light, and addictively yummy.
Israeli-American chef Michael Solomonov visits from Philadelphia to promote his new cookbook Zahav and teach us a few hummus tricks.
