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At Zahav in Philadelphia, the most obvious order is also one of the best ways to kick off the meal. “Everyone orders hummus,” says chef Michael Solomonov. “It gets the guests fired up to share food and taste lots of different things.” Revealed to Food & Wine, Solomonov's hummus recipe also has exceptional texture and flavor. “The Israeli version is really all about the tahini,” he says. “Which we make using organic sesame seeds. It makes for a lighter, less pasty hummus, which we season with salt, cumin, garlic and lemon.” The restaurant serves the hummus with laffa bread freshly baked in a wood-burning oven, but if you're making it at home, store-bought pita bread works as well.

Get the recipe: Hummus with Tahini & Spicy Chickpeas

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F&W's Philadelphia Travel Guide

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