Michael Solomonov
Chef-owner of Zahav, Philadelphia. His hummus tehina recipe redefined the dish in American restaurants.
Speaks to 1 thread
Cited in 3 places
- Hummus/ Commentary
“Michael Solomonov's Zahav technique — adapted by Melissa Clark for NYT Cooking — pre-blends a whole head of unpeeled garlic with lemon juice, strains it, and only then builds the tahini sauce. The lemon's acidity neutralises the harsh garlic compounds before they ever meet the chickpeas. The tahini sauce, not the chickpeas, is treated as the dish's centre of gravity.”
Zahav's Hummus 'Tehina' — NYT Cooking (2015) - Hummus/ Argument
“Solomonov's Zahav school treats hummus as a tahini sauce that uses chickpeas to give it body. The sesame is the dish.”
Tahini-Forward or Chickpea-Forward — argued for "Tahini-Forward" - Hummus/ Argument
“Solomonov's Zahav recipe leaves cumin out. A clean hummus tastes of sesame, garlic, and lemon — nothing else.”
Cumin: In or Out — argued for "No — Israeli"