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. · paraphrased
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. · paraphrased
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. · paraphrased
Cumin: In or Out — argued for "No — Israeli"