Hummus with Tahini & Spicy Chickpeas
Michael Solomonov makes his signature hummus at Zahav with an unusually generous amount of tahini—something that distinguishes the hummus of his native Israel from that of other Middle Eastern countries. He tops the dish with warm chickpeas fried with jalapeño, cumin and crushed Aleppo pepper. Slideshow: Terrific Party DipsRecipe from Food & Wine America's Greatest New Cooks
The hummus and spicy chick-peas can be refrigerated separately overnight. Bring the hummus to room temperature and gently reheat the chickpeas before serving.
Aleppo pepper is a moderately hot crushed dried chile from Syria and Turkey. It is available at gourmet markets and penzeys.com.