Why Is The World Obsessed With Hummus? Leave a comment

Lining wraps, coloured with beetroot and avo, served with falafel…we literally have hummus coming out of our ears. It gets thousands of searches a day and is the only dip you’ll find in 1L tubs at your supermarket. So, why is the world so obsessed with hummus?

Well, it’s incredibly tasty for starters. Another (excuse) is that chickpeas are a great staple food for vegans. A good tub of hummus is like a reliable black dress. Here are some of the reasons why we love it so much:

Image courtesy of curlew_and_dragonfly

Cheap + Convenient

Got some chickpeas, olive oil, garlic and a blender at home? Then you’ve got hummus, my friend. But if the homemade dip isn’t your style, it’s also readily available at most supermarkets for a good price.

Easy To Accesorise

Whether you are making your own or buying it from a shop, this is one flexible spread. Dress it up with beetroot, lemon juice, red pepper or Moroccan spices and top it off with caramelized onions, pine nuts or cumin seeds. Voila! You have yourself a golden brown ticket to never getting bored of this yummy elixir, ever.

Image courtesy of fitomatoes

Goes With Everything

When you have a tub of hummus in your fridge, you can wave goodbye to dry sandwiches, wraps, and salads and say hello to that moorish sweet chickpea flavour.

Good for You

Packed with protein which is great for vegans, this chickpea mash-up also adds a nice creamy texture to your dish without needing to use any dairy.

Getting a hankering for hummus already? Then why not make your own with this recipe for ‘The Homemade Hummus That Changed Everything’ taken from the Oh She Glows blog.

hummus with vegetables
Image Courtesy Angela Liddon from


  • 2 cups cooked chickpeas, liquid reserved and set aside
  • 1 tsp kosher salt, or to taste
  • 2 garlic cloves
  • 1/3 Cup tahini
  • 7-8 tbsp freshly squeezed lemon juice
  • 2 Tbsp reserved chickpea liquid (or water)
  • 4-8 drops of Tabasco sauce (amazing), to taste
  • Olive oil, for drizzling
  • Paprika, for garnish


Simply whizz all the ingredients together in your food processor then gradually add salt to taste. Next, pop this bad boy in a container in your fridge and it will last you the working week (no more boring lunches!).

If you’ve got the chickpea bug, or you just fancy yourself a bit of a Masterchef and would like to serve hummus two ways, why not check out this inspiring recipe for chickpea socca (like a pancake) from The Cutting Veg blog? Served here with a pistachio dukkah, tahini yoghurt dressing and topped with chickpeas and kale (lose the egg for a vegan option). You can also use this socca recipe for SO many other things like a base for your hummus salad, or even a pizza-style dish.

So why is the world obsessed with hummus? You know why.

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