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  • 2 litres
  • Easy
  • Dairy free
  • 10 minutes, plus overnight soaking time
  • 50 minutes

This hummus has been dubbed the creamiest hummus in Cape Town. This recipe is created by the founder of Cape Town deli Sababa, Tal Smith.


  • 500 g dried chickpeas
  • 2 t bicarbonate of soda
  • 6 cloves garlic, crushed
  • 1 cup fresh lemon juice
  • 3 cups Woolworths tahini
  • 1 T salt
  • 1 cup hot water
  • 1 t cumin (optional)

Cooking Instructions

1. Soak the chickpeas in 3 times the amount of water and 1 t bicarbonate of soda overnight.

2. Drain the chickpeas in a colander and rinse under cold water.

3. Boil in a saucepan with double the amount of water and the remaining bicarbonate of soda until soft and almost falling apart. The bicarbonate of soda makes the skins come to the surface and they can be easily skimmed away

4. Strain the chickpeas and allow to cool slightly, then blend with the remaining ingredients until smooth.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Tal Smith Recipe by: Tal Smith
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Tal Smith is the owner of Sababa, a middle-Eastern deli and restaurant in Cape Town.

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