Poichichade
{{Short description|French chickpea puree}}
{{Orphan|date=May 2023}}
File:Purée de pois chiches aux agrumes et aux herbes.jpg
Poichichade ({{Audio|LL-Q150 (fra)-Guilhelma-poichichade.wav|pronunciation}}), also known as céserade (from ceze, meaning "chickpea" in Occitan{{Cite web |title=dicod'Òc - Recherche |url=https://locongres.org/fr/applications/dicodoc-fr/dicodoc-recherche?type=historic&dic%5B0%5D=TDF&q2=l%C3%A9zard&start=3675 |access-date=2023-05-19 |website=locongres.org |archive-date=2023-05-21 |archive-url=https://web.archive.org/web/20230521235653/https://locongres.org/fr/applications/dicodoc-fr/dicodoc-recherche?type=historic&dic%5B0%5D=TDF&q2=l%C3%A9zard&start=3675 |url-status=dead }}), is a chickpea puree originating from the south of France.
Details
This culinary specialty, similar to hummus but without tahini in its composition, is widespread throughout the southern region of France. Its popularity stems largely from the ancestral culture of chickpeas, which has been present since the Middle Ages and even Antiquity in certain areas.{{Cite book |last=Craig |first=Caroline |url=https://books.google.com/books?id=_XSDDwAAQBAJ |title=Provence: Recipes from the French Mediterranean |date=2019-06-27 |publisher=Octopus |isbn=978-0-85783-779-0 |language=en}}
The tradition of poichichade is deeply rooted in the south of France, where the consumption of chickpeas is particularly associated with Palm Sunday. In these lands, chickpeas play a central role in festive meals and hold significant cultural meaning.{{Cite book |last=Combarnous |first=Gaston |url=https://books.google.com/books?id=BhiwEAAAQBAJ |title=Mamette de Salagou: 1900, 1914, 1930, au tournant de notre histoire dans un cadre provincial |date=1973-01-01 |publisher=FeniXX |isbn=978-2-307-26715-7 |language=fr}}