Zahav Hummus & Salatim Spread
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Not eligible for shipping to CanadaZahav’s famous hummus is now available in your home for the first time! Two pints of hummus arrive with a dozen pita and six 8-ounce portions of classic vegan Zahav Salatim: beets with tehina, Moroccan carrots, twice-cooked eggplant, pickled Napa cabbage, and spicy fennel. The spread also includes 2 ounces each of the restaurant’s schug and harissa for those who like it spicy! The spread serves 6-8 as a snack or a complete vegan meal.
Established in 2008, Philadelphia’s Zahav (Hebrew for “Gold”) is the trailblazing restaurant that helped put the rich melting pot of Israeli cuisine at the forefront of American dining today. Zahav is helmed by Chef Michael Solomonov, the beloved champion of Israel’s extraordinarily diverse and vibrant culinary landscape. In 2019, Zahav was named “Outstanding Restaurant” by the James Beard Foundation, and in 2017, Chef Solomonov was named the country’s “Outstanding Chef” by the James Beard Foundation.
Salatim are subject to change seasonally
This package serves 8 people and includes everything you need to enjoy Zahav’s Hummus & Salatim Spread:
- Hummus (32 oz)
- Beets with Tehina (8 oz)
- Pickled Napa Cabbage (8 oz)
- Moroccan Carrots (8 oz)
- Spicy Fennel (8 oz)
- Twice-cooked Eggplant (8 oz)
- Green Beans (8 oz)
- Schug (4 oz)
- Harissa (4 oz)
- 12 Pitas (each pita is 3 oz and measures 6" in diameter)
- Instruction card will be located inside the shipping box
- Meal Kit ships fresh with ice packs, may thaw in transit
- Upon arrival, place all items in the refrigerator until ready to serve.
- Enjoy within 3 days of arrival.
- Instruction card will be located inside the shipping box
To Serve
- 45 minutes before you are ready to eat, preheat your oven to 375 degrees.
- Remove all the items from the refrigerator and allow them to come to room temperature.
- Wrap the pita in foil and place it in the oven
- Arrange the hummus and salatim in serving dishes.
- Remove the pita after about 20 minutes in the oven.
- Btei Avon! (Time to Eat!)
Hummus: Chickpeas, Tehina, Lemon Juice, Garlic, Cumin, Salt, Olive Oil
Beets with Tehina: Beets, Salt, Tehina, Lemon Juice, Garlic, Cumin, Olive Oil, Mint, Dill, Parsley
Pickled Napa Cabbage: Napa Cabbage, Red Onions, Red Wine Vinegar, Sumac, Mint, Dill, Parsley
Moroccan Carrots: Carrots, Harissa (Chile Peppers, Bell Peppers, Garlic, Red Wine Vinegar, Canola Oil, Caraway, Coriander, Cumin, Salt), Lemon, Salt, Sugar, Coriander, Black Lime, Cloves, Olive Oil, Cilantro, Mint, Dill, Pine Nuts
Spicy Fennel: Fennel, Schug (Chile Peppers, Parsley, Cilantro, Coriander, Cardamom, Ginger, Garlic, Canola Oil), Lemon, Dill, Cilantro
Twice-Cooked Eggplant: Eggplant, Bell Peppers, Onions, Sherry Vinegar, Parsley, Salt, Canola Oil
Green Bean: Green beans, Yellow beans, Crushed Tomatoes, Tomato Paste, Yellow Onion, Garlic, Coriander, paprika, Aleppo, Olive oil, Lemon juice, Cilantro and Parsley.
Schug: Chile Peppers, Parsley, Cilantro, Coriander, Cardamom, Ginger, Garlic, Canola Oil
Harissa: Chile Peppers, Bell Peppers, Garlic, Red Wine Vinegar, Canola Oil, Caraway, Coriander, Cumin, Salt
Pita: Flour, Water, Sugar, Yeast, Salt
Salatim are subject to change seasonally
“One of the 40 Most Important Restaurants of the Past 40 Years” – Food & Wine
“One of the 40 Most Important Restaurants of the Past 40 Years” – Food & Wine
Established in 2008, Zahav (Hebrew for “Gold”) is the trailblazing restaurant that helped put the rich melting pot of Israeli cuisine at the forefront of American dining today. Zahav explores the constantly evolving idea of Israeli cuisine, weaving together the culinary traditions of immigrants to Israel from all over the world with the ancient foodways of Arabia and the Levant. Above all, Zahav draws its inspiration from the deep well of Middle Eastern hospitality, emphasizing the shared experience of family-style dining. In 2019, Zahav was named “Outstanding Restaurant” by the James Beard Foundation.
Zahav is helmed by Chef Michael Solomonov, the beloved champion of Israel's extraordinarily diverse and vibrant culinary landscape. In 2017, Chef Solomonov was named the country’s “Outstanding Chef” by the James Beard Foundation. In addition to Zahav, Chef Solomonov is the co-founder of Federal Donuts, Dizengoff, Goldie, K’Far, Merkaz, Laser Wolf, and Abe Fisher, all in Philadelphia. He is also the co-author of three cookbooks, including "Zahav: A World of Israeli Cuisine", which was named the James Beard Foundation’s “Book of the Year."
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