Which plant family contains the chickpea used in hummus?

Which plant family contains the chickpea used in hummus? Fabaceae.

The chickpea, scientifically named Cicer arietinum, belongs to Fabaceae, the legume or bean family. Hummus is made primarily from the chickpea’s cooked seeds, blended with tahini, lemon juice, garlic, and other seasonings.

Fabaceae also includes beans, peas, lentils, peanuts, soybeans, and alfalfa. These plants are legumes, a group notable for producing seeds in pods. Many form relationships with nitrogen-fixing bacteria in root nodules, helping convert atmospheric nitrogen into forms plants can use.

Chickpeas are not members of Solanaceae, the family that includes tomatoes, peppers, potatoes, and eggplants. They are also unrelated to Rosaceae, which includes roses, apples, and cherries. Brassicaceae contains plants such as cabbage, mustard, and broccoli. The chickpea’s family identity explains why it is grouped botanically with pulses rather than with vegetables such as tomatoes or potatoes.