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.  

• 1 Cup dry Chickpeas (or 2 cans of chickpeas)
• 1/3 cup tahini
• Fresh Lemon Juice (1/2 – 1 lemon according to Taste)
• Sea salt(1tsp according to taste)
• Garlic Clove (optional, 1-2 according to taste)
• Edamame 100gm
• Chili paste
• 2 Ice Cubes
• Olive Oil (or Chili oil)

1. Soak one cup of dry Chickpeas overnight in a large bowl of water.
2. When ready, drain and place in medium size pot for cooking and cover with enough water so there is about 2 inches over them.
3. Bring to the water boil, then reduce the heat and simmer for 1.5 – 2 hours
4. Remove 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.
5. Puree the chickpeas when they are dry in a food processor, until they are a smooth paste.
6. 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.
   
7. Boil edamame for two minutes. 
8. Strain the chickpeas, add chili paste and mix well to combine.
9. 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.