Even James Beard Award winning-chefs take party-prep shortcuts when hosting.

Alon Shaya graciously shares dishes from his homeland in Shaya: An Odyssey of Food, My Journey Back to Israel and keeps it real by including two versions of his signature hummus.

Shaya not only encourages replicating his restaurant hummus at home, but he saves us that “soak overnight” step, and says there’s no shame in making it with canned chickpeas!

"Though I prefer to make hummus with dried chickpeas, this is how I make hummus in a pinch. It makes a lot of hummus, so it's a great dish for a party." - Alon Shaya

For a copy of Shaya’s cookbook, order from Saba or visit the restaurant at 5757 Magazine Street.