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from NYT Cooking

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)

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from NYT Cooking

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

from Feed Your Soul Too

Charred Eggplant Salad

A Charred Eggplant Salad from Feed Your Soul Too - a spin on the wonderful dish from #Zahav

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from Food & Wine

Hummus with Tahini & Spicy Chickpeas

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Israeli hummus with paprika and whole chickpeas -Chef Michael Solomonov said, "Hummus is the hardest thing to get right...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. Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika, and lemon-spiked tahini, used for hummus masabacha.

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