Last summer, Sabra, one of America’s leading producers of hummus, announced three new flavors: Barbecue, Buffalo (as in wings), and Southwest. Not to be outdone, Fresh Cravings, a contender for dominance in the retail hummus market, debuted two new flavors of its own later that year: Tajín Chili Lime and Dill Pickle. These new additions, Fresh Cravings president Nicole Parker said in a statement, represented her company’s “commitment to pushing the boundaries of hummus flavor innovation.” Yet some say those boundaries have been pushed a bit too far. Phony “imposters,”…
