There's an interesting article in today's New York Times about how popular hummus has become in the U.S. due to it being low-fat, high-protein and high-fiber (and gluten-free) AND because companies have figured out they can sell more of it here if they blend in non-traditional ingredients like jalapenos, guacamole, artichokes, spinach or even peanut butter.
I've had black bean hummus, which is great if made well (although of course that's not made from chickpeas). The article mentions the idea of putting hummus on a baked potato, which sounds like it might taste o.k.
But, really... "dessert hummus"? Six varieties of it? Hummus with COCOA blended in? As Liz Lemon would say on 30 Rock, blurgh.
(photo credit: New York Times)