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Michael Solomonov is the chef of Philadel­phia’s Za­hav restau­rant. This recipe is from his up­com­ing book,

Is­raeli Soul. He sug­gests serving the hum­mus in a bowl, carv­ing out a well in the mid­dle and fill­ing it with crispy burnt ends of brisket or pas­trami, caramelised onions, and chick­peas, and then top­ping it with tahini. MAKES ABOUT 4 CUPS (4 SERV­INGS)


1 gar­lic clove

juice of 1 le­mon 1 × 400 g jar tahini (typ­i­cally found in su­per­mar­kets’ in­ter­na­tional aisles) 1 tbsp kosher salt 1 tsp ground cumin 1½ cups ice water 2 × 410 g cans chick­peas,

drained and rinsed


1. Nick off a piece of the gar­lic (about a quar­ter of the clove) and drop it into a food pro­ces­sor. 2. Squeeze the le­mon juice into the food pro­ces­sor. Pour the tahini on top, mak­ing sure to scrape it all out of the con­tainer, and add the salt and cumin. 3. Process un­til the mix­ture looks peanut-but­tery, about 1 minute. 4. Stream in the ice water, a lit­tle at a time, with the mo­tor run­ning. Process just un­til the mix­ture is smooth and creamy and light­ens to the colour of dry sand. 5. Add the chick­peas and process for about 3 min­utes, scrap­ing the sides of the bowl as you go, un­til the chick­peas are com­pletely blended and the hum­mus is smooth and uni­form in colour.

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