When it comes to the latest fads, hummingbird might be the latest food

By James Baker and Matt RiddleSource Next Big News article In the early 20th century, Americans began to flock to restaurants and restaurants started to serve hummus.

It quickly became the go-to dish of the day, with diners eating their fill and returning the next day with a full stomach.

Today, hummus is one of the most popular meals around the world.

It’s made from ground turkey, tomatoes, herbs, garlic and olive oil, topped with a drizzle of lemon juice.

But the humble hummus has never been so popular.

It was a staple in the American diet until the late 20th Century, when it gained popularity in Europe and the United States, especially among children.

In fact, there are more hummus recipes in the United Kingdom than there are in all of Europe, according to a 2015 report from the UK’s Food Standards Agency.

The popularity of hummus spread to the United Nations in the 1970s, and now the United Arab Emirates, the United Gulf Emirates, Egypt and Turkey have all begun to make hummus a staple.

While many hummus restaurants now offer more than just hummus, a quick search for “hummus” on Google will reveal a multitude of products, including many made with ground turkey.

Some hummus brands make their own hummus with a fresh, flaky crust and spices.

But other brands, like Hummus Factory, make hummous by boiling ground turkey and adding olive oil.

In the United states, many restaurants still use the same ground turkey used in the original recipe.

This makes the hummus far less popular than the original.

But as the United State Department of Agriculture notes in its “Hummus: A Changing World,” Americans have started to embrace hummus more and more, including in the past few years.

The USDA also found that in 2015, the number of Americans eating hummus declined by a third, from 3.6 million to 2.6.

“Hummuses have been used as an important part of a variety of meals for centuries, including Greek salads and Persian meals, and as a side dish for Indian and Middle Eastern cuisines, including the Middle Eastern diet,” the USDA notes.

“Today, the majority of humus-based dishes in the U.S. are prepared with ground turkeys, but some, such as Turkish, Indian and Mediterranean dishes, also include fresh or ground chickpeas and chickpea flour.”

For a more detailed look at the history of hummens, visit Next Big Food.

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