Take, not least, that hummus. So beloved is Zahav's rendition that in 2014 the chef opened a spin-off, Dizengoff—named for one of Tel Aviv's main boulevards—dedicated wholly to hummus. (He plans to open a second location, in New York, later this year.) As Solomonov notes in his cookbook, the hummus has just five main ingredients, "but it took us longer to develop than any other recipe." The key, he says, is "an obscene amount" of tehina, made daily with organic sesame seeds, lemon, and garlic, which results in a far lighter and nuttier hummus. (Another rule: Hummus never spends a second in the fridge.) Simple as it is, the dish can also be dressed up—ladled with stewed favas (ful), with spicy ground beef and pine nuts (Jerusalem-style), or, in the classic masabacha preparation, with warmed chickpeas and a generous drizzle of olive oil.