Which caliphate is named in the hummus article when discussing early cold chickpea-tahini purées?

The caliphate named in the hummus article is the Abbasid Caliphate.

Historical evidence for puréed chickpeas eaten cold with tahini appears in accounts connected with the Abbasid period in Egypt and the Levant. This places the early written tradition of a hummus-like preparation within the wider culinary world shaped by Abbasid-era Arabic culture, rather than proving that one modern nation invented the dish.

The surviving recipes are not identical to the hummus commonly sold today. A 13th-century Syrian cookbook describes a chickpea preparation with sesame, lemon, and olive oil but without garlic. A later recipe called hummus kasa used tahini and vinegar, along with numerous spices, herbs, and nuts. Garlic became a standard ingredient in hummus recipes much later, particularly by the late 19th century.

The Abbasid reference should therefore be read as a historical dating clue, not as evidence that hummus was created in the exact form served today. The dish’s precise origin remains disputed, with culinary traditions across Egypt and the Levant contributing to its development.