Chickpea is appreciated due to high nutritional quality, which favors its use in various food recipes (for example, homus), mainly in Arab countries. However, the microbiological quality of this product is a critical point due to favorable conditions for the development of microorganisms. Thus, the objective of this study was to evaluate the microbiological quality of traditional Humus (HA) and of homus with paprika (HB), processed by high isostatic pressure (HIP). The samples were vacuum packed and subjected to 600 MPa / 5 min / 25 ° C and stored at 4 ° C for up to 90 days. pH, counts of molds and yeasts and mesophilic microorganisms were evaluated. HA and HB processed by HIP showed reduction of up to 7 log cycles of mesophilic microorganisms compared with the control samples (samples not processed by HIP). For molds and yeasts it was observed a reduction of 4 log cycles for HA-HIP and 2 log cycles for HB-HIP compared to the control. All samples processed by HIP remained below 100 CFU / g during 90 days of storage. The pH of the samples processed by HIP ranged from 4.18 to 4.35, while the control samples ranged from 4.18 to 4.45 for HA and 4.18 to 4.55 for HB. It can be concluded that the HIP technology is promising for processing Homus, as it improved the microbiological quality and extended its shelf life.