And that's before you get to adding the salt, pepper, and possible spices (some people like sumac or other variants). A "Middle Eastern" restaurant will serve a subtly different hummus depending on where they from in the Middle East- an Israeli, tahini-forward hummus will taste quite different than a Jordanian hummus that uses yogurt.
Like many seemingly simple foods, the devil is in the details.
Yup. A Middle Eastern restaurant sounds as odd as Western European restaurant. "Today, we have scones, arancini and bratwurst in our paella. Very typical of our culture". The more removed one is from the original, the more blur there is in cooking. And the worse is that this blur is also accompanied with a "localization" of recipes, often to try to taste better to local palates but resulting in meh-ification of the food.
It can lead to... special result.
In Japan, I've seen a "French" restaurant that made maître d'hotel rib eye steak... with butter and wasabi. Or a pizza with paella topping (I am still to this day not seeing anything French in this dish, but...). Which I didn't try, but it looked like exactly what you'd expect. I was satisfied to know that the decades of unsatisfying japanese food I had had so far at home was vindicated.