What legume is the primary ingredient in hummus?

The legume that is the primary ingredient in hummus is the chickpea. Also called the garbanzo bean, it is cooked and mashed into the creamy base of traditional hummus, alongside tahini, lemon juice, and garlic.

Hummus is a Levantine and Egyptian dish usually served as a dip, spread, or meze accompaniment. Its name comes from the Arabic word for chickpeas, while the fuller name hummus bi tahini means chickpeas with tahini. The combination of chickpeas and sesame paste gives the dish both its earthy flavor and rich, smooth texture.

Hummus has a long Middle Eastern history, but its exact place of invention is disputed. A 13th-century Syrian cookbook contains an early recipe resembling hummus, and related preparations appear in later Egyptian and Levantine cookbooks. Modern versions may include roasted vegetables, herbs, or spices, but chickpeas remain the defining base of conventional hummus.

A frequent mistake is identifying tahini as the main ingredient. Tahini is essential to many traditional recipes, but it is a sesame paste; the legume itself is the chickpea.