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)
Zahav Restaurant in Philadelphia! It's as good as, if not better than, any place in Jerusalem or Tel Aviv. If they have it for dessert, try the Labneh 'ice cream' (it was a special the night I was there). It was so amazing that I would've ordered a second serving had I not been at a business dinner!