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.