Philadelphia's all-star hummus restaurant Dizengoff opens its NYC branch this week inside Chelsea Market, whipping up chickpea dips, salads and house-made pitas beginning Wednesday. Partners Michael Solomonov and Steven Cook, along with chef-partner Emily Seaman, are recreating hummusiyas, hummus stalls found all over Israel, with 18 seats and standing tables, plus the option for takeout.

Hummus-seekers will be able to watch the pita puff up in the oven while awaiting their orders. The oven's also put to good use in the mornings, when the stall will offer a daily shakshuka—the baked egg dish with tomatoes, onions and chilies—from 10 a.m. to 11:30 a.m.

A photo posted by clay williams (@ultraclay) on

Hummus remains the big draw here, with a daily rotating selection of seasonal toppings of both the carnivorous and vegetarian varieties. Chef Seaman's specialty: the lamb neck, black lime and rhubarb (seen above), is exclusive to the NYC shop. Also unique to this location, a vegan roasted romanesco, pine nuts and golden raisins toppings combination. Salatim, Israeli vegetable salads, include Moroccan carrots cooked with saffron and topped with pistachio and raw kohlrabi marinated in schug, a Yemenite chile sauce.

The stall serves booze as well, including Israeli wines by the glass, tap craft beer from local breweries and the option to add bourbon to Israeli mint lemonade.

Dizengoff is located inside Chelsea Market at 75 Ninth Avenue, (646) 833-7097; dizengoffhummus