At Cheney High School, students hardly realized hummus had been added to the menu. Its stealthy label is “veggie dip.”
“Wait: Is that the sort of white stuff they serve on the salad bar a couple times a week? No, I don’t like that,” said Bridget Calvert, 14. “The texture, that’s what I don’t like.”
Francisco Martinez loves the chickpea puree. The 15-year-old had tried it at a friend’s house once before and eats it regularly at school.
Now the federal government will try to ensure students eat more hummus and other foods made from legume crops grown in Eastern Washington and North Idaho.
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