Not long ago, I stopped referring to one of my most cherished Koshersoul recipes of black-eyed pea dip as “hummus.” In Arab cultures, hummus is seen not just as a legume or chickpea dip—but as a sacred offering from one of the world’s most ancient regions, the Fertile Crescent. In the shadow of the darkness that is “chocolate hummus,” listening to Arab and other Middle Eastern voices from the Levant forced me to confront my lazy acceptance of a generalized eponym useful for Western gloss. The thought swirled in my mind beside one of my other pet peeves: when people deem “okra” as a nonspecifically “African word.” This not only reduces the diversity and richness of African languages a
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