Recipe: Cubby’s Hummus with Chili Edamame

The team behind Cubby’s Kitchen CBD – one of our favourite Lebanese restaurants – and Cubby’s Kitchen Bondi – one of our favourite brand new spots – are spilling the secrets behind one of their most iconic dishes. This delicious, rich and inventive take on the most traditional Middle Eastern dip is a sure-fire crowd pleaser. Use this recipe to whip up a fresh fun dish that will be the crown jewel of your next dinner party.  

Cubby's Hummus with Chili Edamame Recipe: Ingredients

1 Cup dry Chickpeas (or 2 cans of chickpeas)1/3 cup tahiniFresh Lemon Juice (1/2 – 1 lemon according to Taste)Sea salt(1tsp according to taste)Garlic Clove (optional, 1-2 according to taste)Edamame 100gmChili paste2 Ice CubesOlive Oil (or Chili oil)

Cubby's Hummus with Chili Edamame Recipe: Method

Soak one cup of dry Chickpeas overnight in a large bowl of water.When ready, drain and place in medium size pot for cooking and cover with enough water so there is about 2 inches over them.Bring to the water boil, then reduce the heat and simmer for 1.5 – 2 hoursRemove the skin. To remove the skin, after draining, take a few handfuls at a time and rub under running water above colander. Then discard the skins. Alternatively, you can use canned chickpeas, just give them a simmer for about 15 mins to soften.Puree the chickpeas when they are dry in a food processor, until they are a smooth paste.With food processor still running, add the ice cubes, tahini, lemon juice, garlic and salt in increment. Blend for a few minutes and taste, if needed add more tahini, lemon and salt.Boil edamame for two minutes. Strain the chickpeas, add chili paste and mix well to combine.Transfer to a serving dish and top as you wish. For topping inspiration consider chili edamame or whole chickpeas with a drizzle of chili oil; grilled mushrooms and onion; spiced chicken or lamb.