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The present study was conducted to develop a probiotic huumus by the incorporation of selected probiotic bacteria directly in conventional hummus, a paste prepared from chickpea (Cicer arietinum L.). Probiotic hummus was developed by the addition of 10% of a culture medium based on chickpeas and skim milk (Hummus broth skim milk, HBSM) in which probiotic bacteria had grown to a previously heated hummus at 75ºC/5 min, followed by anaerobic incubation at 37ºC/8 h. Counts of probiotic bacteria in probiotic hummus remained> 107 CFU/g when kept at 4 ºC for 24, 48, 72 and 96 h. Sensory evaluation results showed that probiotic hummus and conventional hummus (control) were acceptable.