In the test kitchen at Sabra’s Center of Excellence, Sabra Executive Chef Mary Dawn Wright spends a lot of time thinking about, looking at, tasting and researching the ingredients for hummus—chickpeas and tahini, a paste made from sesame seeds. Wright, who is a classically trained chef, now describes herself as an international expert on chickpeas and tahini.
“Those are two things that are so critical for our product because hummus is like the Pinot Noir of dips; it’s so simple and clean that you have to have it just right,” she says.