Chow Now: Dizengoff

Everyone is particular about some kind of food. I know coffee snobs who won’t let a cup of joe touch their lips if it’s not “single origin” and burger fanatics who will ramble on for hours about the minute details of meat grinding.

For me? Nothing bugs me like a bad bowl of hummus. After eating my way through what seemed like an ocean of perfectly creamy hummus this summer in Jordan, tasting some of the best West Philly has to offer, and making my own at home, I’ve become a true hummus snob.

It’s a serious condition. No longer can I order a hummus platter at a food truck without regret and even reputable campus restaurants often fail to live up to my unreasonably high standards. But thankfully there’s at least one place in Philadelphia that serves up a bowl of hummus that lives up to my astronomically high expectations: Dizengoff. The hummus at the new Hummusiya in center city by Michael Solomonov (who already won his way into my hummus-filled heart at Zahav), blows the rest of the hummus I’ve had in Philly out of the water.

My bowl of hummus fulfilled my platonic ideal for the spread–rich and nutty with a thick and creamy texture. A soft and squishy pita, hot out of the oven, was an added bonus. My bowl was topped with a generous pile of warm lamb that gave off an intense aroma of cinnamon and coriander and a sprinkling of tart pickled red onions. It was absolutely delicious.

Dizengoff serves a rotating variety of five or six types of hummus daily, ranging from plain tehina to unique and inspired toppings like slow roasted onion or lamb with peas, cinnamon, and pistachio. Each bowl comes with a small seasonal side salad and a bowl of salty Israeli pickles. Small containers on the communal tables offer classic condiments like za’atar, a traditional Arab spice mix, and more creative toppings like smoky Ancho chile paste.

So CHOW NOW at Dizengoff and treat yourself to a bowl of incredible hummus!

-Chase Matecun