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

Zahav’s Hummus ‘Tehina’

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

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 indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. (Photo: Craig Lee for The New York Times)

Zahav’s Hummus ‘Tehina’

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 indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. (Photo: Craig Lee for The New York Times)

Fresh, Flavorful Israeli Salads - A spread of dishes by Chef Michael Solomonov

Fresh, Flavorful Israeli Salads

Hummus with Tahini  ~ Michael Solomonov makes his signature hummus with an unusually generous amount of tahini—something that distinguishes the hummus of his native Israel from that of other Middle Eastern countries. He tops the dish with warm chickpeas fried with jalapeño, cumin and crushed Aleppo pepper.

Hummus with Tahini ~ Michael Solomonov makes his signature hummus with an unusually generous amount of tahini—something that distinguishes the hummus of his native Israel from that of other Middle Eastern countries. He tops the dish with warm chickpeas fried with jalapeño, cumin and crushed Aleppo pepper.

Michael Solomonov successfully convinces us to eat salad for breakfast with his bright, sweet and crunchy kale "tabbouleh."

Michael Solomonov successfully convinces us to eat salad for breakfast with his bright, sweet and crunchy kale "tabbouleh."

Brussel sprouts - another way: oregano (2 tb), majoram (2 tb); stir fry onions and garlic in oil and then white wine and white wine vinegar! Add feta afterwards

Brussel sprouts - another way: oregano (2 tb), majoram (2 tb); stir fry onions and garlic in oil and then white wine and white wine vinegar! Add feta afterwards

Turkish Coffee Ice Cream from Michael Solomonov's New Israeli Cookbook | The Nosher

Turkish Coffee Ice Cream from Michael Solomonov's New Israeli Cookbook | The Nosher

Platelist Chef Michael Solomonov laffa bread hummus masbacha lamb shoulder with pomegranate

Platelist Chef Michael Solomonov's Recipes

Platelist Chef Michael Solomonov laffa bread hummus masbacha lamb shoulder with pomegranate

The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon juice.

Tahini Sauce With Garlic and Lemon

The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon juice.

I have long been a fan of Chef Michael Solomonov, the Philadelphia-based, James Beard Award-winning chef and restaurant entrepreneur who is probably  ...

I have long been a fan of Chef Michael Solomonov, the Philadelphia-based, James Beard Award-winning chef and restaurant entrepreneur who is probably ...

Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. "Hummus is the hardest thing to get right," he says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them.

Israeli Hummus with Paprika and Whole Chickpeas

Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. "Hummus is the hardest thing to get right," he says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them.

At his Philadelphia restaurant Zahav, chef Michael Solomonov goes through about 250 heads of cauliflower a week. Not one to waste a thing, he pickles ...

Cauliflower-Heart Pickles

At his Philadelphia restaurant Zahav, chef Michael Solomonov goes through about 250 heads of cauliflower a week. Not one to waste a thing, he pickles ...

I just discovered this amazing recipe Hummus Tehina on Panna by Chef Michael Solomonov!

Hummus

I just discovered this amazing recipe Hummus Tehina on Panna by Chef Michael Solomonov!

Michael Solomonov's Perfect Hummus Tehina. If you're searching for the best homemade hummus that doesn't require a ton of effort, then this recipe is for you. It doesn't get better than this dip. | hostthetoast.com

Michael Solomonov's Perfect Hummus Tehina

Michael Solomonov's Perfect Hummus Tehina. If you're searching for the best homemade hummus that doesn't require a ton of effort, then this recipe is for you. It doesn't get better than this dip. | hostthetoast.com

Michael Solomonov's Perfect Hummus Tehina. If you're searching for the best homemade hummus that doesn't require a ton of effort, then this recipe is for you. It doesn't get better than this dip. | hostthetoast.com

Michael Solomonov's Perfect Hummus Tehina

Michael Solomonov's Perfect Hummus Tehina. If you're searching for the best homemade hummus that doesn't require a ton of effort, then this recipe is for you. It doesn't get better than this dip. | hostthetoast.com

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