Virginia and Sabra Partner on World’s Largest Hummus Facility

Sabra Dipping Company, LLC, produces the top-selling hummus in the United States, with the company becoming a leader in the refrigerated dips and spreads industry. All their products are certified kosher and vegetarian and its signature hummus, sold nationwide, is produced exclusively in Virginia.

Sabra opened its facility at Ruffin Mill Industrial Park in Chesterfield County in 2010 before expanding in 2013, 2014, and again in 2018. The latest expansion added 40,000 square feet to increase storage capacity and packaging customizing.

Now officially the largest hummus-making facility in the world, this state-of-the-art plant was designed to produce 10,000 tons of hummus per month, and Virginia has kept pace with the company’s robust growth.

But back in 2008, years before they invested a total of $250 million and employed more than 500 people, Sabra was simply looking for a home for its new manufacturing plant. 

Sabra’s newest expansion underscores the fact that Virginia, and the rest of the country, is for hummus lovers. But our growth within Chesterfield specifically speaks to the relationships we have developed within the community and the wonderful environment the state has fostered for growing businesses.

Ronen Zahar, CEO, Sabra Dipping Company (2007–2014)

An Ideal Location

Sabra initially considered Virginia, New Jersey, and North Carolina as potential locations. Due to its strategic location, market accessibility, transportation infrastructure, and ability to move quickly, Virginia became the obvious choice.

Chesterfield provides easy access to Interstate 95 and is less than 10 miles from the northern terminus of Interstate 85. And because it’s within a one-day drive of nearly half of U.S. consumers, companies in Virginia have easy access to a single gateway into critical markets.

The facility is also just 22 miles from the Richmond Marine Terminal, a multimodal freight and distribution facility run by The Port of Virginia, the largest food exporter on the East Coast. The port's $1.5 billion modernization and expansion project, completed in May 2026, has only increased Sabra’s access.

Sabra’s partners in Chesterfield were also able to help the company get the factory up and running quickly. A record 14 months later, the plant was ready.

Further Expansion, Further Success

In 2013, Sabra expanded the plant’s hummus-producing capacity by 50% and established the Pearl Center of Excellence (COE), a research and development facility to develop new food products and best practices. 

The Kitchen at the COE is where Sabra recipes begin. The COE features a state-of-the-art culinary center, research laboratory, ideation space, a pilot plant, and hands-on research modules. The center also houses experts in culinary arts, food technology and nutrition.

Additionally, Sabra has partnered with nearby universities like Virginia State University (VSU) on agricultural initiatives, including researching the feasibility of growing chickpeas in Virginia and establishing an urban garden on VSU’s campus to promote community nutrition and food education.

Virginia serving as the home of the largest hummus-producing plant in the world is a testament to the Commonwealth’s many strengths and resources that support the booming food and beverage processing industry.