Hummus isn't just hummus any more. The Mediterranean dip has sprouted endless variations over the last decade, including versions flavored with jalapenos, sun-dried tomatoes, roasted red peppers and olives.
Call us traditionalists, but we went hunting for the best classic hummus, defined as having garbanzo beans, tahini, olive oil, lemon juice, garlic, salt and spices. Hold the eggplant and chipotle, please.
We're happy to say that the Bay Area knows its hummus. Among the dozen-plus brands that our tasters sampled, their top three choices – and four of their top five – have local ties.
To read the rest of the story, please go to: The San Francisco Chronicle.