I’m not sure that the Académie has come up with an official spelling of hummus. I’ve seen hoummous or homos among others.
But it’s very popular in France as a trempette (dip), although finding the tahini (usually the same as in English or sometimes crème de sésame) to make it at home usually means going to a speciality or health food shop.
Increasingly you can find little tub of ready-made hummus, alongside the Greek dips tzatziki (cucumbers and yogurt) and tarama (roe mixed with lemon and olive oil etc).
Image by Popo le Chien