I was chatting yesterday with a friend who was complaining of a stomachache after lunching on baby carrots (*argh*) and hummus with caramelized onions from WF. After my initial reaction–”duh”, followed closely thereafter by “eew”–I suggested that perhaps caramelized onions were not necessarily a boon to the world of hummus. But then, it seems that in its anodyne ubiquity, anything can be mixed into mass-produced hummus these days and then find its way onto the blighted buffet tables of every social occasion from white-hat keggers to mommy-and-me play dates.
It’s not like store-bought hummus isn’t bad enough already–it is, what with the excreable flavors of stale tahini, the metallic tang of straight-up citric acid, and that ineffable whiff of plastic tub. BUT when the powers that be start adding artichokes, chipotles, olives, horseradish, extra garlic, red peppers, forty (FORTY?!) spices, and tomatoes OR basil–nevermind both–we have a problem. These things do NOT belong in my hummus. And god only knows what French Onion hummus is about. Blech.