Humm

The kitchen is entirely plant-based. Humm removed all meat and dairy from its menu in June 2021, a change confirmed by the venue’s own FAQ and corroborated by multiple sources. All milk coffees use a split-pea-based plant milk called SPROUD. The kitchen is 100% vegan, which makes cross-contamination with animal products impossible.

The kitchen operates on an entirely plant-based (vegan) foundation. No animal products of any kind are used, which means the menu automatically satisfies vegetarian standards.

Humm's kitchen is entirely dairy-free. The venue removed all dairy from the menu in June 2021 and the FAQ confirms everything is plant-based. All coffee drinks use a split-pea-based milk (SPROUD). No dairy products are used anywhere on the premises.

The kitchen is entirely plant-based (vegan), which means it automatically exceeds pescatarian requirements. No fish, seafood, or other animal products are present on the premises.

The menu marks many dishes as gluten-free or available with a gluten-free option, including gluten-free pita for €2.50. The kitchen is entirely plant-based, which simplifies some cross-contact risks. There is no dedicated fryer, however, and a symptomatic coeliac reviewer was told on arrival that 'nothing is really gluten-free' because of shared fryers. Multiple reviewers report that staff are knowledgeable. The lack of a dedicated fryer and the mixed reports mean coeliac diners should ask detailed questions before ordering.

The menu marks which dishes are nut-free or can be made without nuts. However, the venue's own FAQ states that 'traces of nuts cannot be completely excluded.' Multiple dishes prominently feature nuts (walnuts on multiple toasts and the Sugar Daddy Eggplant dessert, pistachio on Malabi, peanut crumble on King Funghi, pecan on Taboulé). Nut-allergic diners should confirm the specific dish's preparation with staff and be aware of shared kitchen equipment.

The menu clearly indicates soy in a few dishes, with the Raging Carrots with soy yoghurt serving as the most direct example, and the Eat in Antwerp blog confirms that the menu marks soy. No mention exists of a soy-free kitchen, dedicated equipment, or staff training on soy. Soy-allergic diners should consult the menu markings and ask staff about cross-contact.

Humm does not offer a sugar-free menu or disclose sugar levels. Desserts such as crème brûlée, malabi, and Sugar Daddy Eggplant clearly contain sugar. Drinks include sodas and fruit juices. Savoury dishes may or may not contain added sugars; the venue states that it never uses preservatives or additives but does not claim to be sugar-free.

The menu offers some dishes that could fit a keto framework (e.g., several mezze and salads without bread), but there is no specific keto menu, no carb counts, and many items rely on pita, pita alternatives, bulgur, and sweet potato. Keto diners would need to manually select and assemble a meal from marked options.

The restaurant does not have a specific low-FODMAP menu. Some allergen information is marked, but FODMAP-specific guidance is not provided. Garlic, onion, legumes (chickpeas in hummus and falafel), and certain fruits are used heavily, meaning most dishes are likely high in FODMAPs. Diners would need to work through ingredient lists with staff.