Normally, I wouldn’t think twice before eating hummus, but I decided to read the package label more carefully this time. And there you have it, “Manufactured on shared equipment with peanuts, eggs, milk, wheat, tree nuts, soy, fish & shellfish.” That’s right, cross-contamination. After I realized that my store-bought hummus wasn’t actually gluten-free, I decided to make some hummus at home. In less than 10 minutes, I made a fresh batch of smooth and creamy caramelized onion hummus. It was absolutely delicious. The only question is—why don’t I make this more often? These are the only ingredients you will need: I often wonder if our hummus preferences tell us anything about our personality. For me, I love garlic-flavored hummus but will reach out for curried hummus once in a while. Does that make me an occasional thrill seeker? What are your favorite hummus flavors?
