Israeli-Style Hummus

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.

Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”

This crunchy, creamy salad has everything you want for a cookout.

Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

The simplest flatbread you can make.