Sabra Dipping Co. speaks about its recent recall

In the test kitchen at Sabra’s Center of Excellence, Sabra Executive Chef MaryDawn 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.