Step away from the store-bought hummus
Israeli-born chef Michael Solomonov shares his tips for making sublime hummus at home, and three recipes from his cookbook, Zahav.
PHOTO: Michael Persico/Houghton Mifflin Harcourt; Hummus Tehina (recipe follows) is the base for six variations chef Michael Solomonov shares in Zahav.
Laura Brehaut, Postmedia News
Originally published on February 8, 2016; National Post
It was at a small Yemenite place in Tel Aviv that I had my first taste of truly sublime hummus. There were pickles, hard-boiled eggs, fresh pita, and tea with mint leaves, but the hummus was unquestionably the star of the show. It was unlike any I had eaten before, and was just one of many deliciously memorable dishes I enjoyed in Israel: shakshuka and borekas (savoury Ottoman pastries) in the ancient port of Jaffa; ka'ak (ring-shaped bread sprinkled with sesame seeds) with an envelope of za'atar for dipping in Jerusalem's Old City; grilled fish in the northern coastal city of Acre (a.k.a. Akko); and fully-loaded falafel in Daliyat el-Carmel, a Druze village on the slopes of Mt. Carmel.
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