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 Restaurant in Philadelphia! It's as good as, if not better than, any place in Jerusalem or Tel Aviv. If they have it for dessert, try the Labneh 'ice cream' (it was a special the night I was there). It was so amazing that I would've ordered a second serving had I not been at a business dinner!
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.