The creamy, nutty hummus tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor.

With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chickpeas, this pita pocket is filled with a hummus that chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne.

Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, falafel and toppings like pickled lentils and crispy roasted lentils.

We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.

Bundle up to three of the CIA’s top leadership conferences with great savings through Jan. 31! Take a deeper dive into culinary and menu strategies at the Global Plant-Forward Culinary Summit. Explore the science driving the industry towards better food choices and translate it into actionable strategies at the Menus of Change Leadership Summit. Be inspired by the culinary scenes of some of the Americas’ most vibrant cities at the Worlds of Flavor International Conference and Festival. Register today!