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Spread the news: This Middle Eastern dip came out of the dorm fridge and into the spotlight this year. We saw refined versions of classic hummus, along with standout riffs (one order of roasted celery root hummus, please). But for chickpea perfection, look to chef Michael Solomonov’s ethereally smooth, addictively rich hummus tehina. Swooshed and served nonstop at Dizengoff, his Israeli-style hummusiya in Philadelphia, it’s our creamy, dreamy dish of the year.
At Dizengoff, hummus serves as the luscious base for a range of seasonal toppings and plenty of olive oil. Here are a few of our faves:
Israeli-Style Hummus
Beet-Pickled Eggs
Lemony Herb Chermoula
For more modern Middle Eastern goodness, check out Solomonov’s forthcoming cookbook, Zahav: A World of Israeli Cooking, out next month.