I feel like I’m about to go into Mike Myers à la Coffee Talk with Linda Richman-mode as I type this.
What makes hummus hummus?
Is it the chickpeas? The tahini? Both?
Considering hummus is Arabic for chickpea, I’m thinking the garbanzo is critical to hummus being hummus. According to the mighty Wikipedia, hummus’s full name is hummus bi tahina, so I’m leaning toward sesame paste being equally as important to its identity.
So when is hummus not hummus and just a dip? Sorry if you’re getting a brain cramp here. These are the philosophical questions I’ve been asking as I’ve been plotting what I thought would be sweet potato hummus but swapping the chickpeas for red lentils and the tahini for pumpkin seed butter.