Did you know chickpeas were grown on a farm in Virgina?
Ya, I didn’t either.
I recently went on a fabulously fun (and educational) press trip to visit Sabra hummus to learn how these wee little chickpeas turn into their tasty hummus. Pretty interesting, to say the least.
A few weeks ago I was flown down to Richmond, Virginia to tour the Sabra test kitchens, factory and farms.
I’m not gunna lie. It was the cleanest, most beautiful factory and assembly line I’ve ever seen….and I’ve seen quite a few in the last year on numerous press trips. The Sabra staff dressed us head to toe in ear plugs, a hard hat, a hair net, long pants, a long cape jacket and shoe protectors…I looked hysterical (note there are no images of me dressed up)!
How amazing is this office space?
It was chickpea heaven.
Sabra picked 10 bloggers to work with them for 2013 and I am one of them! I’m so excited because my clients, my family and I are beyond obsessed with their creamy hummus and now they are making guacamole and salsa, too! More to come on the new salsa (I’m working on a tasty recipe using it right now)…
It’s going to be a yummy year, to say the least!
Below are the little baby chickpeas before they sprout on the farm.
Our trip started in the Sabra test kitchens where we learned tricks n’ tips for using Sabra hummus in our recipes. The talented Sabra chef, shown below actually made us a cake with hummus.
Yes, a dessert treat using hummus that was actually beautiful and delicious. Pretty cool, isn’t it? I can’t wait to try to make some muffins using hummus- it’s surprisingly SO moist when you bake with it.
After tasting every flavor of hummus, salsa and guacamole we enjoyed a hummus-filled lunch and then headed out to the chickpea fields to learn about how chickpeas are grown and the detailed process that Sabra takes from the chickpea farm to those pretty red Sabra hummus packages you see in the food store.
I was beyond impressed with the knowledge of the Sabra team – we learned about how the chickpeas are planted, grown and cared for. I thought it was so interesting to see two different kids of chickpeas being grown (shown below).
Overall, my 3 days with Sabra was such a fantastic trip. Lots of laughs, lots of fun and lots n’ lots of hummus in the Richmond sunshine! I had no idea there were so many flavors of Sabra and now I’m on the lookout to find ’em all in Manhattan.