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?
