Mary Dawn
Created By:
Mary Dawn
Prep Time
Total Time


  • Vegan
  • Vegetarian
  • NonGMO

- ingredients -

  • 1 Vegan Flatbread or Naan
  • 1/2 cup Sabra Classic Hummus
  • 2 ounces (6 slices) Campari tomato, sliced
  • 1/4 cup jarred grilled artichokes, sliced
  • 2 Tbsp. roasted chickpeas
  • 2 Tbsp. toasted pinenuts
  • 1/4 cup basil
  • - Salt and black pepper to taste
  • - Roasted Chickpeas:
  • 1 (15 ounce) can chickpeas
  • 2 Tbsp. olive oil
  • 1 teaspoon cumin

- directions -

  • 1. Preheat oven to 425 degrees F.

    2. Make roasted chickpeas. Open canned chickpeas, drain, rinse and pat dry. Place on baking tray and season with olive oil and cumin. Add salt and black pepper to taste. Bake in oven 5-10 minutes or until golden brown. Remove from oven and set aside.

    3. Brush and oil grill thoroughly before heating. Preheat grill on medium-heat for 10 minutes or if grill is already on, place on medium-heat.

    4. Spread Sabra® Classic Hummus on flatbread or naan.

    5. Place sliced tomato and artichokes on flatbread.

    6. Place flatbread directly on grill and cover. Grill flatbread on medium-heat for 6-8 minutes until crust becomes crispy.

    7. Cut flatbread and garnish with roasted chickpeas, pinenuts and basil. Serve warm.


We know it’s been tough to find some Sabra products in store lately! Rest assured, our dedicated team is working hard to make sure your favorite hummus varieties are back on shelf as soon as possible.

We are upgrading our facility, which has slowed the production and distribution of Sabra hummus (we humbly suggest you check out our delicious guac in the meantime.) As a result, the store locator below may not have the most current product availability information. We encourage you to call or visit your local store online to double check what is in stock at any given moment.

Feel free to call us at  888-957-2272 with any questions or to let us know which favorite flavor you’re missing most. Keep an eye here for updates as we gear up for a hummus-filled summer together!

Thank you,

The hummus team at Sabra


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