Which French region has poichichade, a dish resembling hummus?

Provence has poichichade, a Provençal chickpea purée resembling hummus. The spread is associated with southern France, especially Provence, where chickpeas have long been part of local cooking.

Poichichade is similar to hummus in its base ingredient and creamy texture, but traditional versions generally rely on olive oil, garlic and lemon rather than tahini. It may also be called céserade, a name linked to an Occitan word for chickpea.

The dish reflects the wider Mediterranean importance of chickpeas. In Provençal cuisine, the same ingredient also appears in specialties such as panisse, socca and cade. Poichichade is commonly served as an apéritif with bread, toast or raw vegetables.

A common mix-up is to treat poichichade as simply another name for hummus. They are close culinary relatives, but hummus is conventionally associated with tahini, while poichichade is traditionally distinguished by its lack of sesame paste. The name Provence identifies the region most directly, even though similar chickpea purées occur across southern France.