You write that “hummus” isn’t a general nickname for a dip or a spread. “Hummus” is both the Arab and Hebrew word for chickpeas – so it reasonable to assume that if you use other legumes to make it, what you’ll eventually get won’t be “hummus” – even if it comes out tasty.

I agree that this is what it means in the purest sense of the word BUT for those of us for whom this is not a cultural culinary staple, and for whom hummus has taken on a more general meaning, this is not the case. Perhaps this is bad. Perhaps there should have been a better name. (not everything made with chick peas is named hummus, I assume) Whatever the case, the fact is for many MANY people there is an idea of hummus that is more about the general dish itself rather than the very specifics. I have to admit, I am one of those people. I’m not a purist. I’m not a traditionalist. I don’t mean to offend, but I have no problem picking up white bean hummus from Trader Joe’s.

I understand these other ‘pseudo hummus’ creations are not the traditional preparation. I understand your point of view, and I’m not trying to change your mind. I’m just saying there are many people for whom the concept of hummus is more fluid, and while the name might not make sense in translation for some of these preps (black bean, edamame, lentil, etc) for many people its the general concept that matters. For those people the word hummus means something different than simply chick pea. Most of us who haven’t grown up with hummus would think falafel – ground fried chick peas. Hummus – paste of chick peas and tahini. Again – “Hummus” is both the Arab and Hebrew word for chickpeas. By definition, falafel should be called hummus.

One passage particularly bothered me:
When coming across statements like “hummus is the next salsa” I am truly appalled … It’s not a side dish – it’s the main course people!

Why does it have to ONLY be a main course? Can’t other cultures experience it in the ways they are most comfortable? Does hummus REQUIRE a traditional approach?

Like I said, I’m not a big fan of tradition. Nothing wrong with remembering where you came from, but there’s nothing wrong with being open to new ideas too.

Except for Whole Foods’ Edamame Hummus, which truly, TRULY is a crime against humanity.

I do enjoy this blog, and I look forward to new posts. Thanks for all the tips and info!

I know EXACTLY what you’re talking about.
I was especially disappointed when I looked for hummus in Berlin, for example
(and even more later on when one of the commentators here told me where I should have looked)
http://humus101.com/EN/2007/11/02/berlin-hummus-special-part-i/

Some people here said I’m being too harsh about the subject and I’m really glad that I’m not alone…

About the falafel for you husband: I suspect the falafel he knows from Amman might be a bit different, because they probably use a grinder and not a food processor which makes the falafel more rough (and the bread is also redundant in this genre). If he won’t like the outcome, ask him how is the falafel he use to eat different, and I’ll try to come up with a proper recipe.

Also, if you and him have some family recipes to share than I’ll be truly delighted.

Too , Hummus has a tradition that goes back centuries .

There is a certain way of making Hummus , and while each famous Hummus
adds some secret ingredient(the X-Factor) to its Hummus it allways contains
the basic ingredients : Hummus beans(chickpeas/garbanzo), sesame paste(tahina) , garlic,lemon,cumin etc.

When I travel the world(which I do a lot of) and see Hummus on the menu I expect to get HUMMUS ,not some strange thing concocted out of substitutes
because of lack of Tahina !!!
It doesn’t matter if I’m in a street stall in Amman or in the restaurant of a 5 star hotel in the “Leading Hotels of the World” list , what I expect is to get my Hummus !
All too often , it has happened to me that in establishments of the second kind
the Hummus did not resemble Hummus, and usually because Tahina wasn’t used or not enough of it was used .
And have been invited to parties by really nice people who told me they made hummus especially for me , but it didn’t taste like hummus because there was no Tahina .

Surfing the net in the Hummus Quest and finding all those strange concoctions with black beans,lentils etc masquarading for chickpeas,
or peanut butter masquarading for Tahina is both frustrating and exasperating!

Hummus dip is supposed to be made from chickpeas and sesame paste .
Thats the way it’s eaten by millions of people in the middle east everyday and
that’s the way we want it when we find ourselves in far corners of the world !

I live in Cambodia – a country which has neither chickpeas nor sesame paste,
I considered the alternatives like lentils,broad beans , peanut butter,and hazel nut spread – considered and rejected , because hummus you make from chickpeas and sesame paste – otherwise it ain’t no hummus .

I guess you have to grow up with Hummus and eat it regularly for years in order
to understand that .

So Shooky , keep up the good work and continue to be pedantic

“Hummus” is a shortening for “hummus bi’l tahini” – chickpeas with tahini, and that’s only because it’s the most common middle-eastern dish made from hummus.

“Black-bean hummus”, in my humble opinion, not only sounds funny but tastes funny as well, but maybe it’s just because it’s so-not hummus.

It’s the same thing with any ‘interpretation on’ dish; where does it stop being enough like the classic to call it by the classic name?

I agree, for example, that my black bean hummus ain’t really hummus. But it’s so similar in *style* and presentation that calling it “black bean/peanut butter dip” doesn’t really convey it’s culinary experience. And “Black bean vaguely-hummus-like-dip” doesn’t come off the tongue so easily.

Generally, I’m a purist with food; don’t call it a dish unless it’s pretty close to said dish. Don’t call it meatloaf if it’s made from tofu, for example. Don’t call it pesto if it’s a cream sauce. Don’t call it risotto if you make it with orzo instead of rice.

The question is, when is it ok to add a modifier and say, ‘well, it’s not *meatloaf*, it’s *turkey meatloaf*; when is it not ok (creamy pesto? No, I’m sorry, that doesn’t exist).

In the case of the ‘black bean hummus’ on my site, I’ll defend it by saying that’s the recipe name as I inherited it; i I could think of a better name, though, I’d use it. B^)