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Hummus Processing Equipment

Find innovative production technology for making hummus and connect directly with world-leading specialists.

Making Hummus

Hummus processing begins by blending chickpeas, tahini, lemon juice and olive oil to create the simple yet versatile dip loved by so many around the world. To prove their love for hummus, the Lebanese, in 2010, made the largest plate of hummus that weighed over 10 tonnes! To produce hummus industrially, you need a hummus production line that includes processing equipment such as cookers, industrial grinders, pasteurizers and packaging equipment.

Which hummus technology do you need?

Multifunctional cutting and dispersing machine

Multifunctional cutting and dispersing machine

When processing alternative proteins or making products such as smoothies an…

Homogenization and emulsifying system for fine foods

Homogenization and emulsifying system for fine foods

Texture and consistency are critical to foods with delicate compositi…

MPAC Vento_i

Smart Industrial Sauce Cartoning System

Large volume producers of sauces and ready meals continuously pack different product…

Autoclave sterilizer for food cans and jars

Autoclave sterilizer for food cans and jars

An autoclave is a must-have machine for canned food production lines. It perfor…

Vacuum and pressure cooker for fruits and vegetables

Vacuum and pressure cooker for fruits and vegetables

When producing fruit-based products such as marmalades or ice cream t…

High-Speed Pouch Packaging Machine

High-Speed Pouch Packaging Machine

For large scale production of powders and liquids in a wide range of industry sectors, a …

Continuous kneader

Continuous kneader

Effective mixing of highly viscous products with extremely high solids content can be difficult and the res…

Tray erector

Tray erector

Corrugated trays come in many forms and sizes.  Automate the process of erecting the trays to ensure consistent qu…

Stories about Hummus

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Processing the key ingredient: soaking and cooking chickpeas

Hummus’ name in Arabic also reveals the name of its main ingredient: chickpeas. Chickpeas are also know as Garbonzo beans. Vibrating trays separate the chickpeas from contaminants like twigs, dirt and other particles and then they are transferred to conveyor belts where they are washed with water. Then it’s time for them to soak into stainless steel vats filled with water. Sometimes, manufacturers add baking soda to the water to loosen the skins. Soaking takes anywhere between 8 to 14 hours.

The chickpeas grow and swell to be twice their original size and become softer. The skins can be removed either manually or with pressurized air. After all this, the chickpeas are cooked. In the hummus production line, manufacturers use cylindrical steam cookers and large pressure cookers to shorten the long cooking process. Cooking makes them even softer and prepares them for the grinding machines to be blended with other ingredients to create hummus.

Two methods of cooking chickpeas – boiling vs cooking

There are two methods of cooking chickpeas that manufacturers employ. The first method is draining the soaked chickpeas, removing their skins and transferring them onto trays and into an industrial steam cooker. The cooker is preheated at 124°C and the cooking time is around 30 minutes.

The second method involves the stainless steel vats that the chickpeas soak in – the vats for soaking are also repurposed as large cooking pots. The chickpeas are boiled in the vats for three hours during which some of the skins float to the top and are removed. This method is time-conserving as it does not include all the various steps between soaking and cooking. However, because some of the skins remain on the chickpeas, it can result in a lumpy consistency almost like peanut butter.

Innovations in the hummus production line

Hummus is made of chickpeas, tahini and spices. When the chickpeas are mixed with tahini, the tahini reacts with the water in the chickpeas and forms bacteria if it is not refrigerated immediately or preservatives are not added. Preservatives and stabilizers are therefore essential to extend hummus’s shelf life. However, being chemicals, preservatives and stabilizers alter the true taste of hummus and make it more grainy.

To combat the use of preservatives and offer hummus fans the freshest and tastiest hummus, Alon Kruvi and Rakesh Barmecha patented a make-your-own-hummus kit. The kit consists of three pouches filled with shelf-stable ingredients of hummus – chickpea puree, tahini and spices. Stored within a container in retort pouches, the three ingredients are kept separate to prevent spoiling and require no refrigeration until mixed together.

Low-sodium hummus made easy

Hummus is rich in fiber, healthy fats and vitamin B6 and is often part of low-fat diet plans. It is also a great source of plant-based protein and dietary minerals. On the other hand, hummus has a high sodium content. High sodium intake affects blood pressure and can cause heart problems.


To cut back on the amount of sodium in factory-made hummus, manufacturers choose to cook the chickpeas in water with no added salt and limit the amount of salt in the spice blend to a minimum. Some manufacturers also use unsalted sesame seeds for tahini to further minimize sodium content in their hummus. Low sodium diet improves health, so low sodium hummus is a highly recommended snack due to its many health benefits.

Processing steps involved in hummus making

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