This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. (Photo: Craig Lee for The New York Times)
I didn't write this description, but its funny as hell, so it stays. I love hummus so much, I would brush my teeth with it. I wish I could roll around in a field of hummus and sip hummus martinis while petting my cat made out of hummus. What I love about this recipe is that soaking the chickpeas overnight with baking soda actually makes a difference.
Eggplant and Red-Pepper Salad The secret to this dish is bringing the eggplant dangerously close to burning. The dark caramelization provides an almost nutty counterpoint to the sweetness of the onions and peppers.