Sabra Dipping Co., Chesterfield, Va., opened Sabra Hummus House, the brand’s first pop-up dining experience.
The restaurant, located in the heart of Georgetown, will serve lunch and dinner, featuring Sabra’s portfolio of dips and spreads, including hummus, salsa, guacamole and Greek yogurt dips.
“Delicious, healthful food has the power to delight the senses, brighten every day and bring people together,” says Shali Shalit-Shoval, the company’s newly appointed chief executive officer. “Sabra Hummus House, the brand’s first pop-up restaurant, invites guests to discover new flavor experiences influenced by local and global cuisine. We believe a shared passion for food begins with fresh, authentic ingredients, which is why it is especially meaningful to us to give back to future agricultural community leaders through Virginia FFA Association, [a commodity-specific student organization].”
Sabra and its executive chef Mary Dawn Wright collaborated with Washington, D.C.-based food critic and former “Food Network Star” finalist Mary Beth Albright on a menu designed to encourage hummus lovers and newbies alike to experience the versatility of fresh dips and spreads. Albright will be onsite to cook, host and interact with guests. Dishes will be prepared fresh daily on the premises, and the shop will introduce Sabra signature dishes showcasing the products’ versatility. Sabra’s full range of products, along with beverages and to-go options will be available on site.
“It may surprise hummus lovers to know that the majority of the country has not yet tried hummus,” adds Shalit-Shoval. “Within D.C., there is a great deal of passion and thought leadership around food and nutrition. Through a variety of inspiring events and chef demonstrations, we hope to welcome our neighbors while also beginning to foster conversation around the roles that plant-based proteins like hummus can play within the school cafeterias and the national MyPlate initiative. Who knows, maybe Michelle Obama will plant chickpeas this year.”
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