Sabra continues to expand its range of fresh hummus, guacamole and plant-based dips and spreads to satisfy the tastes of increasingly healthy and environmentally-conscious people.

Mediterranean cuisine often brings to mind classical examples like Italian food, and easily adaptable ingredients such as olive oil and pasta. But today's Mediterranean is represented by less familiar dishes and ingredients from all over the region.

While Sabra sources chickpeas from family-owned farms in the Pacific Northwest, the vast majority of sesame seeds have grown in the US have not met Sabra’s ‘gold standard’ for use in tahini until now.

Steve's Mediterranean Chef, known for its handcrafted Mediterranean recipes, is expanding its product lineup with the introduction of a line of hummus based on a longstanding Lebanese family recipe.

The average American eats 7.4 pounds of peanuts each year and peanuts are staying relevant with younger generations as the favorite nut of millennials. But what are today’s trends with peanuts on menus and how can those ideas be adapted in prepared foods? Here are three key applications ripe for exploration:

HelloFresh customers can order the Chicken Gyro Couscous Bowl and the entirely plant-based Mediterranean Hummus & Couscous Bowl through the end of the year.

Five chefs, each celebrated for sharing their heritage flavorfully through food, will collaborate with chef, cookbook author, and restauranteur Einat Admony to introduce a collection of original dishes featuring the plant-based favorite, reinterpreted.

O’DANG Hummus dressings bring innovation to the dressing aisle with better-for-you, plant-based dressings made with US-Grown chickpeas as the first ingredient.

The combined portfolio will allow the business to offer a broader range of products and a higher level of service to its customers.