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Many cuisine-related sources describe hummus as a very ancient food. Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.

But in fact, there is no specific evidence for this purported ancient history of hummus bi tahini.Though chickpeas were widely eaten in the region, and they were often cooked in stews and other hot dishes,puréed chickpeas eaten cold with tahini do not appear before the Abbasid period in Egypt and the Levant

The earliest known recipes for something similar to hummus bi tahini date to 13th century Egypt, but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight,which presumably gives it a very different texture from hummus bi tahini.

The earliest known documentation of hummus in the modern form comes from a late 19th-century text; and it appears it was unknown outside Damascus at that time.

Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.