Fans of Sabra Dipping Company may have noticed a change in the taste of the company’s classic hummus since the beginning of the year.
That change took place in Chesterfield County, as Sabra changed its recipe to improve the flavor of its top-selling hummus.
A machine injects garlic onto Sabra hummus. Sabra has increased the “garnish” on their hummus by 25% as a part of the new recipe.
Margo Wagner, TIMES-DISPATCH
“On the base hummus, it was less about having more flavors, and more about fixing the deficiencies that consumers might not be excited about,” said Olu Diyaolu, Sabra’s Global Chief Research, Development and Sustainability Officer. “We don’t want the consumer to feel like they were compromised on flavor and taste, so we wanted to extend the fresh taste of it.”
Olu Diyaolu is Sabra’s Global Chief Research, Development and Sustainability Officer. “I wanted to be part of that journey in reclaiming our number one spot for hummus,” Diyaolu said about creating a new recipe and new flavors.
Margo Wagner, TIMES-DISPATCH
For the new recipe, Sabra developed a proprietary sesame seed specification and enhanced its roasting process to improve the tahini portion of the hummus. More garlic and spices were added as well.
A Sabra employee pulls a pallet of containers through the factory in Chesterfield.
Margo Wagner Photos, TIMES-DISPATCH
“Our consumers wanted a stronger garlic profile,” said Daniel Hibbert, senior culinary scientist at Sabra. “We did our own internal analysis as well as an external analysis to find the best profile, while still cutting back on some of the negative attributes of hummus.”
Sabra, which has around 500 employees, produces its hummus at the company’s facility in South Chesterfield. The facility opened in 2010 and has expanded three times to bring the total size to more than 250,000 square feet.
Diyalou, a self-described foodie, spends time studying flavors from all over the world and trying different combinations. While figuring out how to bring different flavor profiles to Sabra, he started a class designed to educate staff on assorted spices, seasonings and other ingredients.
The interior of the Sabra hummus factory is seen. The hummus is made using chickpeas sourced from the Pacific Northwest and is produced at the company’s facility in Chesterfield.
Margo Wagner, TIMES-DISPATCH
With a given food product, one person might find the taste to their liking, while another might find it too sour or bitter.
To help produce a more unified hummus flavor, the Sabra facility includes a sensory lab where employees work to enhance their sense of taste, so that they have a better idea of what customers are experiencing while eating Sabra products.
More of a good thing A key feature of Sabra hummus is the “garnish,” with varieties such as roasted pine nuts, sun-dried tomatoes and caramelized onions placed on top. As another part of the new hummus formula, Sabra increased the toppings by more than 25%.
This marked another change based on consumer feedback, with Diaylou adding that people are more likely to finish entire tubs of hummus now that the garnish is lasting longer.
“It’s insane, not only from an experience perspective, but also from a visual perspective,” Diyaolu said. “We did that, and the feedback has been awesome.”
Staying on top Diyaolu joined Sabra in June 2022 during a transformation period for America’s No. 1 hummus brand. The company was dealing with food safety problems that required plant shutdowns for a few weeks.
A Sabra employee starts a line at the factory in Chesterfield.
Margo Wagner Photos, TIMES-DISPATCH
During that time, competitors like Boar’s Head and Cedar’s were gaining ground in hummus sales. Diyalou said he was excited to help get Sabra back at the forefront of consumers’ minds.
“I wanted to be part of that journey in reclaiming our number one spot for hummus,” Diyaolu said. “And then wanting to provide new, exciting innovation that most people are not getting today.”
New flavors for new customers That innovation resulted in Sabra’s latest line of hummus flavors: Bold, Familiar Favorites (BFFs). The varieties that launched last August include Buffalo , made with Frank’s RedHot, Southwest , a taco-flavored hummus, and Barbecue , which uses an in-house recipe inspired by Stubb’s BBQ.
New flavors of hummus from Sabra include Buffalo, Southwest and Barbecue.
Margo Wagner, TIMES-DISPATCH
Diyalou had an a-ha moment when he saw his five-year-old daughter enjoy the classic hummus only after she mixed it with ketchup.
“Imagine if we took iconic, familiar American profiles that people know, and we flavored (the hummus) with those ingredients?” he said. “Most people that will not try hummus will now try hummus because of it.”
The BFFs do not have garnishes like most of the traditional flavors and are offered at lower price points, which adds to the strategy of reaching people new to hummus.
The interior of the Sabra warehouse in Chesterfield. Sabra recently changed its recipe to make its hummus more flavorful and last longer.
Margo Wagner, TIMES-DISPATCH
Another difference with the BFFs is smaller packaging: Diaylou noted that many individuals have a hard time finishing a standard 10-ounce package by themselves, so the new flavors are distributed in six-ounce containers.
While no specifics have been provided yet, Sabra is looking to extend its product line in 2025. Diaylou said he is excited to see the new items his team comes up with.
“They never cease to amaze me with how passionate they are about food,” he said. “They’re super curious and trying to figure out new, creative things.”
Recognize this? 114 photos of Richmond's restaurant past
Watchful Waiter Awards Acacia Restaurant on Cary St. View from the porch on December 21, 1998
DON LONG/TIMES-DISPATCH
John Felico, owner of Dominic's of New York, will soon sell his sausage products at selected Ukrops. He is shown in his Willow Lawn Food Court location.
LINDY KEAST RODMAN
The Jade Elephant RESTAURANT
BRUCE PARKER
Folks come to the Texas-Wisconsin Border Cafe, shown Aug. 24, 1995, in Richmond, Va., for its mix of Tex-Mex and hearty Wisconsin fare. Or maybe it's because of all the memorabilia from its namesake states, including stuffed animals, football helmets and license plates.
LINDY KEAST RODMAN/TIMES-DISPATCH
Lynn Cochran and Jim News, the owners of Mr. Patrick Henry's Inn on Church Hill, are selling the place. The stand in the restaurant's lunch room. The restaurant also had formal dining rooms. Photo taken November 15, 1999.
BRUCE PARKER
H.L. Reed Design Inc. decorated the Main Street Beer Co. with a poured concrete bar. Photo taken Tuesday, August 3, 1999.
ALEXA WELCH EDLUND
Dennis Hickman at the new Julian's at 1129 Three Chopt Rd. He is holding a framed 1947 menu from the restaurant's earliest days in downtown Richmond.
BRUCE PARKER
Edward Martin calls himself 'The Drink Man' at his job with Cafe Mosaic. He moves quickly through his work filling water pitchers, and other drink related tasks.
DEAN HOFFMEYER
Carolyn and Bob DeCapri in their restaurant, Cafe' di Pagliacci, in the Fan District.
P. KEVIN MORLEY
5/10/04 - Diners prepare to order while enjoying their cocktails at Fleming's Prime Steakhouse & Wine Bar at Stony Point Fashion Park in Richmond Monday.
LISA BILLINGS
Sosie Hublitz outside her Gaston-damaged Shockoe Bottom restaurant "The Kitchen Table" on October 6, 2004.
LINDY KEAST RODMAN
Vinny Sanzone of Carini's Restaurant with a large pizza, in the newer section of the Italian restaurant in 2005. Photo taken Oct. 12.
P. KEVIN MORLEY
Jen Clayton, a manager at Gutenberg Cafe', explains the flow of the high water which severely damaged the restaurant in September of 2004, when remnants of Hurricane Gaston flooded Shockoe Bottom. Photo taken Sept. 29.
P. KEVIN MORLEY/TIMES-DISPATCH
Sosie Hublitz's Gaston-damaged Shockoe Bottom restaurant "The Kitchen Table." Photo taken October 6, 2004.
LINDY KEAST RODMAN
Interior of Avenue 805 restaurant on September 18, 2005
JOE MAHONEY
This sushi and sashimi combo plate is one of the items on Ichiban's menu. Photo taken Friday, October 21, 2005.
ALEXA WELCH EDLUND
Avenue 805 features Sunday brunch. This is French Toast with fresh local figs, toasted almonds and maple syrup. The Rail Bloody Mary is a signature brunch beverage. Photo taken Sept. 18, 2005.
JOE MAHONEY
The Tavern salad in The Veranda at Michelle's Tavern in Hanover Courthouse . September 21 , 2005
CLEMENT BRITT
Barbara Roll is one of the items on Ichiban's menu. Photo taken Friday, October 21, 2005.
ALEXA WELCH EDLUND
Peter J. D'Amelio, president and chief operating officer ot the restaurant division at The Cheesecake Factory Incorporated, photographed at their Short Pump restaurant Monday, September 27, 2004.
ALEXA WELCH EDLUND
Cheesecakes and desserts are ready to be served up on Monday, September 27, 2004, at The Cheesecake Factory restaurant in Short Pump.
ALEXA WELCH EDLUND
Vitello's is located at 101 N. Fifth Street Sept. 22, 2004.
CINDY BLANCHARD
A table set in front of the fireplace at Azzurro Restaurant in 2004.
DON LONG
French artist Gilles Cheramy, right, poses beside the butterfly-shaped bar he has created for The Can Can restaurant at 3120 W. Cary St. in Richmond, VA, Thursday, Oct. 14, 2004, as his assistant, Bruno Perrigouas, left, polishes the edge.
BOB BROWN
“To the dining community: Don’t forget to bring joy wherever you can; it will go a long way.”
Stella Dikos, namesake of Stella’s and Stella’s Grocery
DEAN HOFFMEYER
The driver of this pickup truck was taken into custody on Dec. 9, 2005 after Hanover authorities and patrons at Mulligan's Sports Bar said he drove into the restaurant after being kicked out.
Martini Kitchen and Bubble Bar. Rack of Lamb, field greens and shrimp cocktail. November 28 , 2005
CLEMENT BRITT
Beverly Mazursky, owner of Bev's Homemade Ice Cream shop in Carytown in the Carytown store on Thursday, February 10, 2005.
ALEXA WELCH EDLUND/TIMES-DISPATCH
Cluck Bucket (left), Gravy Fries and Perogies from The Pour House om 2005. Photo taken Dec. 3
NATHAN GRAY
Using savory custard with dijon mustard in filo shells as the base , David Shannon of Dogwood restaurant created seven holiday party foods using leftovers . December 20 , 2005
CLEMENT BRITT
Kevin Brown (left) and Nancy Cohen in the kitchen at Cafe Mandolin Feburary 18 , 2005
CLEMENT BRITT/TIMES-DISPATCH
Looking out of the front window into the "sidewalk cafe" portion of Escabar at 5806 Grove Ave. December 21, 2005
BRUCE PARKER
Lunch crowd at Perly's on Grace St. March 11, 2005
MARK GORMUS
India Garden & Grill WAS a family-owned Indian restaurant off of Midlothian Turnpike. Pictured here in 2005 were masala dosa (front), an Indian-style thin pancake served with onion and potato stuffing, curry and coconut chutney sauce, and vegetable jalfrezi (behind), a mix of cauliflowers, carrots, beans and green peppers sauteed in ginger, garlic, dry fruits and authentic Indian spices.
EVA RUSSO/TIMES-DISPATCH
A fire broke out at Firebirds in the Short Pump Town center on December 20, 2005.
NATHAN GRAY
The Lucky lounge, located on E. Cary St., opened December 28, 2004. This restaurant/bar also offered live music, including Jazz on Thursday nights.
EVA RUSSO
The bar area of Shula's 2 restaurant at the Sheraton Richmond West November 6, 2004.
MARK GORMUS
Guests dining at Cielito Lindo who might be in the mood for something sweet can try the flan de calabaza, the pumpkin flan. March 15, 2005.
EVA RUSSO
Christopher Bak, chef at Fusion, watches over chocolate truffle cake. Photo taken Monday, March 7, 2005.
ALEXA WELCH EDLUND
Among other dishes, guests at Can Can, a brasserie on Cary St., can savor the roasted salmon served with lentils, wild mushrooms and red wine shallots. April 20, 2005.
EVA RUSSO
The Brasilian Cafe is located in the basement of Stuart Circle Apartments on Monument Avenue. Photo taken Sunday, January 20, 2005.
ALEXA WELCH EDLUND
Chef F. J. Sabatini, with his Seafood Bouchee, in the restaurant in the Henry Clay Inn in Ashland on March 28, 2005
P. KEVIN MORLEY
Marie Antoinette Elbling grew up on a farm near the village of Thanville in Alsace, France. Her family ate seasonal food only at three meals. After moving to Richmond 34 years ago where she and husband, Chef Paul, opened La Petite France, she eats the same way. She doesn't exercise because she is in constant motion. Life is her exercise. If a light bulb needs changed in the restaurant, she'll grab a ladder and do it.
DEAN HOFFMEYER
The bar at the Grafiti Grille in the Tuckahoe Shopping Center. Feb. 27, 2005
BRUCE PARKER
Gade Reddy, of Wilmington, Delaware, eats a meal at Curry House restaurant on West Broad Street Tuesday, October 6, 2003.
Rebecca Reid
Chicken Biryahi, adorned with egg, is available at Curry House restaurant on West Broad Street. Photo taken October 7, 2003.
Rebecca Reid
Chef Peter Caserta is opening a second Pasta Luna restaurant in addition to the West End location. The new location is in the Commonwealth Center at 288 and Hull Streets.
JOE MAHONEY
From left, Thomas Haskins, Andrew Williams, and Fred Middleton preparing food in the kitchen of the Positive Vibe Cafe in the Stratford Hills Shopping Center.
BRUCE PARKER
Little Europa Strogonoff (stroganoff) at Little Europa Restaurant and Gourmet Deli in the Gayton Crossing Shopping Center on 11/5/03. Flambe version.
DEAN HOFFMEYER
Lois McCarn of Richmond (center) eats lunch with her daughter Carolyn Barker of Richmond in Brio Tuscan Grille at Stony Point Fashion Park
TIMES-DISPATCH
A list of restaurants supposedly available at the Sixth Street Marketplace, but alas, several are closed down and one whole block of restaurants listed has been demolished.
LAD
Rod Bennett (right) a partner in the Martini Kitchen & Bubble Bar venture, said that the 1911 West Main Street restaurant will boast 85 martinis on the menu. It will also offer certified black angus beef, duck, and lobster.
P. KEVIN MORLEY
Darryl and Pramvdee U. McGuire owners of Thai Country Resturant on Staples Mill Rd. .
CLEMENT BRITT
Wingstop Restaurant featured a variety of wings for every palate. From left: Lemon Pepper, original hot wings, and a mild variety. They are served here with fresh-cut seasoned fries.
Joe Mahoney
A wooden casket containing a dummy corpse is brought into O'Toole's Restaurant as part of a "wake" that harks back to a centuries-old papal dispensation that allowed Irishmen normally abstaining from drink during Lent to drink in the event of a wake for the dead. The ritual with the dummy corpse is a tradition of many years at the restaurant/bar on Forest Hill Ave.
BRUCE PARKER
Mr. Bojangles restaurant is located at 550 E. Marshall Street.
CINDY BLANCHARD
Contractor W. Samuel West, West Builders LLC, (right) was instrumental in rebuilding many flood-damaged restaurants in Shockoe Bottom including the River City Diner in which this photo was taken.
LINDY KEAST RODMAN
Bryn Purser (foreground) and Adam Schumm (background) working in their restaurant, Zuppa, at 104 N. 18th St. in Shockoe Bottom in 2005
BRUCE PARKER/TIMES-DISPATCH
Brasilian Cafe owner Rogel Venson and employee Isabel Gonzalez inside the restaurant on April 14, 2005.
LINDY KEAST RODMAN
Bottoms Up staff prepares for dinner customers beneath a reminder of Tropical Storm Gaston's flood damage on August 11 , 2005
CLEMENT BRITT/TIMES-DISPATCH
Thyme crusted rack of veal served with asparagus flan and prosciutto wrapped asparagus is one of the entrees served at Bistro R, on W. Broad St.
EVA RUSSO/TIMES-DISPATCH
Smoked Salmon in a crepe with flower petals with chives, cr me frais, microgreens accompanied by caper berries, chopped white onions, parsley and quail eggs. 1 North Belmont Restaurant on North Belmont Road in the fan. 5/13/05
TIMES-DISPATCH
Isabel and Mehmet Akpinar, owners of Zorba's Restaurant June 1, 2005.
P. KEVIN MORLEY
Homard en Poche, Rock Lobster Tail & Oyster Mushroom Duxelle baked in a Beggar’s Pouch. 1 North Belmont Restaurant on North Belmont Road in the fan. May 13, 2005.
CINDY BLANCHARD
Visitors to Trick Dog Cafe in Irvington, Virginia, can rub this trick dog statue for good luck. Photo taken Wednesday, July 19, 2005.
ALEXA WELCH EDLUND
Smoked Salmon in a crepe with flower petals with chives, cr me frais, microgreens accompanied by caper berries, chopped white onions, parsley and quail eggs. 1 North Belmont Restaurant on North Belmont Road in the fan. May 13, 2005.
TIMES-DISPATCH
Chef Matthew Tlusty with two Rock fish at Limani Fish Grill on W. Cary St. July 14, 2005
MARK GORMUS
Joe and Camilia Trak (center) with their children John and Mona, with some of the items on their extensive Greek-Italian menu, including Greek and Italian wines. Trak's Greek and Italian Ristorante
P. KEVIN MORLEY
La Casita's home made sauces - Red, (Medium) White, (Hot) and Green, (Very hot) compliment the restaurant's Shrimp Quesadilla, served with guacamole, sour cream, and pico de gallo.9/6/05-
Lisa Billings
Diners munch under the festive lights strung over the dining room at La Casita Restaurant in Richmond Tuesday.9/6/05
Lisa Billings
Harold Thomas III, 14, works at Harold's Kitchen every day after school. The restaurant has been in the family since 1971, when the first Harrold, Harrold III's grandfather, opened it.
EVA RUSSO
The Edible Garden, 12506 River Road, Goochland County. Phot o taken June 17, 2005
DEAN HOFFMEYER
Satoru Sato, head chef at Hana Zushi Japanese Restaurant, prepares a variety of sushi delicacies February 18, 2004
P. KEVIN MORLEY/TIMES-DISPATCH
Anthony Clark, a host at Croaker's Spot in Jackson Ward, waits to greet guests as they enter the restaurant on December 19, 2003.
Rebecca Reid
Interior of Valentino's Italian Pizza and Restaurant. Photo taken Dec. 2, 2003
Joe Mahoney
Valentino's Italian Pizza and Restaurant, December 2, 2003.
Joe Mahoney
Coctel De Camaron, (Shrimp Cocktail) at Los Rios Mexican Restaurant on Tuckernuck Road, November 12, 2003.
MARK GORMUS
George Porcella, general manager of Pasta Luna restaurant in Richmond, VA, holds a menu as he talks about how the mad-cow scare has affected their business Tuesday, Dec. 30, 2003.
BOB BROWN
El Azteca Mexican Restaurant in Ashland . December 22 , 2003
CLEMENT BRITT
Paxton Campbell, owner of The Oak Leaf sandwich shop on West Franklin, holds a picture of his grandmother Pearl Campbell, who had a restaurant called The Oak Leaf at 307 North Boulevard in the 1920's.
ALEXA WELCH EDLUND
The "Plato Gordo" at Rio Grande Cafe at Stony Point Fashion Park.
DEAN HOFFMEYER
Shrimp and Scallop Scampi with linguine at Portabella's Restaurant & Pizzaria
CLEMENT BRITT
Sushi from the Young Bin Restaurant in Chippenham Square Shopping Center February 24, 2004.
CINDY BLANCHARD
Bella Arte on Bellevue Ave. in 2004.
CINDY BLANCHARD/TIMES-DISPATCH
Ancho chile strip (front plate), Coconut jumbo shrimp (back plate), creme brule cheesecake (right plate) and Firebirds 2000 Napa Valley Red are some of the items on the Firebirds Rocky Mountain Grill. Photo taken Monday, March 1, 2004,
ALEXA WELCH EDLUND
Bookbinder's Grill in Alverser Plaza in Midlothian in 2004.
BRUCE PARKER
Kobe Japanese Steaks & Sushi. March 24, 2004
DEAN HOFFMEYER
The Upper East Side Restaurant Jazz Lounge and Sports Bar allocated at 7103 Brook Road March 30, 2004.
CINDY BLANCHARD
The Upper East Side Restaurant Jazz Lounge and Sports Bar allocated at 7103 Brook Road on March 30, 2004. Grilled mushroom melt burger, (left) Upper East Side hot wings, and grilled chicken wrap.
CINDY BLANCHARD
One of the many seating areas at the Mexico Restaurant in Mechanicsville on May 17, 2004.
CINDY BLANCHARD/TIMES-DISPATCH
Roasted Red Pepper appetizer at Six Burner Restaurant. Roasted Red Peppers, local goat cheese, roasted garlic and shallots seved with grilled bread.
Joe Mahoney/Times-Dispatch
Exterior of Six Burner Restaurant on Grace Street in 2010.
Joe Mahoney/Times-Dispatch
A view of the water at Chesdin Restaurant, 629 River Road, Matoaca.
DEAN HOFFMEYER
In the small kitchen of Jumpin J's Java, owner Je Depew (right) creates unique entrees with chef Gene Smith (center) and Chris Pierson. Sept. 25, 2004
P. KEVIN MORLEY
At Jumpin J's Java, owner Je Depew (left) shares a laugh with customers Denise Lawus and Melvin Carter. Sept. 25, 2004
P. KEVIN MORLEY
Je Depew, outside her cafe' and restaurant, Jumpin J's Java, at 2306 Jefferson Avenue (corner of Jefferson and Leigh streets) in Church Hill.
P. KEVIN MORLEY
A dish from the the Chesdin Restaurant, 629 River Road, Matoaca.
DEAN HOFFMEYER
The recently closed Venice Restaurant at the Corner of W. Cary and Thompson streets in Richmond. The Venice had operated since 1958; the owners recently decided to retire.
BRUCE PARKER
Charles Wood on ladder. Jimmy Aldred climbing down. Talley Neon takes down Julian's Restaurant sign
Clement Britt
A Julian's Restaurant menu from the early 1950's.
BRUCE PARKER
In January 1975, shoppers passed by “the clock” at Miller & Rhoads in downtown Richmond. The distinct timepiece with four faces was installed in the department store in the mid-1920s; it can be seen today at the Valentine Richmond History Center.
Masaaki Okada
This January 1952 image shows the intersection of West Broad and Lombardy streets, home to a White Tower restaurant and a Firestone automotive service center. White Tower restaurants were a rival of White Castle eateries. The Firestone site is now home to a Dollar Tree store. Lombardy & Broad St.
Staff Photo
This January 1952 image shows the intersection of West Broad and Lombardy streets, home to a White Tower restaurant and a Firestone automotive service center. White Tower restaurants were a rival of White Castle eateries. The Firestone site is now home to a Dollar Tree store. Lombardy & Broad St.
Staff Photo
Where's the engine? The caboose traveling on the bed of a truck along West Broad Street yesterday wasn't part of a new rail line in Richmond, but part of a remodeling project at the old Clover Room restaurant. Owner John Dankos plans to open the new restaurant, Stanley Stegmeyer's Hodgepodge, on July 1. Part of the decor will include two cabooses, each of which will seat 16 persons. May 3, 1978
Wallace Clark
The new Kelly's Jet System restaurant which is due to open in mid-August on the northwest corner of Fifth and Broad sts. is shown above.
Little remains besides the brick walls at the Capri Restaurant (right) and a chiropractor's office. July 4, 1983.
Gary Burns
March 16, 1967 ( Staff photo - Netherwood ) Collector's Corner is between the Tea Room and Ladies Room on Miller & Rhoads 5th Floor
Byram's Restaurant, 3215 West Broad Street.
P. KEVIN MORLEY
Miller & Rhoads Corner Shop, T-D Mag. Camera Quiz.
Staff
The new Julian's - Julian's, an Italian restaurant that has been operating for 40 years, has moved to larger quarters on West Broad Street. The restaurant left 2529 W. Broad St. and is leasing space in the former Automobile Club of Virginia headquarters, a block to the west. The restaurant has about 50 percent more space, with seating for about 200 people on the main floor. In addition, a wine cellar has been installed in the basement, private dining areas have been set up, and office space is available on the upper floor. The vacated property may become part of a redevelopment project involving the William Byrd Motor Hotel.
Don Long
Lunches in the Miller & Rhoads Tea Room with Eddie Weaver at the organ have been so popular that he cut his own record.
Lindy Kest Rodman
Organist Eddie Weaver at the Miller & Rhoads Tea Room
Masaaki Okada
LEARN MORE HERE.
The Richmond Times-Dispatch is Richmond and Central Virginia's leading source for local news; Virginia politics; high school and college sports; commentary; entertainment; arts and events. Download our free smartphone and tablet app for breaking news, today's headlines, local job listings, weather forecasts and traffic updates on the go. If you have news and photos to share, simply click Submit a Story and upload your report.