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 ultimate Israeli hummus recipe. Learn this by heart and you are set for dinner any day of the week.
I found the tahini was way too overpowering with the ratio in this recipe (although tasty on it's own, next time add slowly and taste). Also, add a little less cooking liquid to the blender, it came out soupy.