Hummus, red and white quinoa, & roasted market veggies.
Short history: Hummus has a long and hard to pin down history, but it is largely believed that it originated somewhere in the Middle East, and it is also believed that the practice of puréeing chickpeas and eating them cold started after the Abbasid period in Egypt and the Levant (Eastern Mediterranean region of West Asia). Hummus has a lot of regional variation around the world, from being a staple food for Palestine and Jordan, to Syrian and Lebanese Canadian immigrants, to an ever-increasing popularity in American and European households. There is even a world record held for the largest dish of hummus in the world – 10,450kg cooked by 300 in Beirut. This dish will provide you with fiber, folate, vitamin C and E, antioxidants, and Omega 3!
Reheating Instructions: Eat at room temperature
“Hummus plus a pistachio crumble equals a perfect end-of-weekend meal.” – Rebecca Sp. from Phoenix
“What a great combo of tastes and textures! I licked my plate!” – Mary Lee Ma. from Glendale
“Great! This is the kind of stuff I would try to make on my own if I had time.” – Martha Hu. from Gilbert