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Is Hummus the New Greek Yogurt?

The high protein, high fiber, low-fat dip we love has now reached the kind of trending mania previously dominated by kale and Greek yogurt—and for good reason. It’s healthy, endlessly customizable, and delicious. Hummus also appeals to our hankering for big, bold flavors from elsewhere (along with thick yogurts, Sriracha, and wasabi peas). Sabra plans for the dip to dethrone salsa as the Super Bowl snack of choice, then take on mayo as the sandwich spread to beat.

Beyond the dip, Israeli cuisine is also on the rise in the U.S. This is thanks in part to chef Michael Solomonov’s restaurant empire in Philadelphia, as well as the casual hummus and shawarma joints now found all over the country. Gorgeous cookbooks like Solomonov’s Zahav (out in October), Yotam Ottolenghi’s Jerusalem, and Einat Admony’s Balaboosta are redefining modern Israeli food and making it accessible.

The best part about this cuisine gaining a real foothold here is that it’s inherently healthy—fresh salads and pickles abound, and most cooking happens on the grill or in the oven with little added fat. And the hummus, oh the hummus: silky, almost buttery smooth, with a punch of tahini and a subtle edge of garlic and lemon. As a self-proclaimed hummus addict, this is a trend I can definitely get behind.

See More: This Trick Makes the Creamiest Hummus Ever Mint and Pistachio Tabbouleh Global Pantry: What is Tahini?