Secrets of Mike Solo's hummus
In our new video cooking series, the James Beard winner breaks it down. Bring your own pita.
Secrets of Mike Solo's hummus
Michael Klein, Philly.com
How does James Beard winner Michael Solomonov make that lusciously yummy hummus tahina at Zahav restaurant?
In the new installment of our new "Chef's Corner" how-to video cooking series here on philly.com/Food, Mike Solo shares his secrets.
Break out your food processor and follow along.
First off, use the "most expensive, unhulled, organic sesame paste you can find."
Puree your fresh lemon and garlic together first. Then add sesame paste and water. Add kosher salt and ground cumin, a bit more salt, and chickpeas.
Blend and enjoy.
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About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.
Reach Michael at mklein@philly.com.
Michael Klein
Philly.com
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