This restaurant-quality Lebanese/Japanese chilli edamame hummus is the snack of our dreams

We all love a loaded hummus, and this chilli edamame version is absolutely irresistible. 

We’ll never get over the tasty simplicity of homemade hummus. It’s so delicious, super nutritious and ready within minutes.

However, these days it’s a lot more than mixing chickpeas and tahini, it’s all about finding the best ways to spice up your beans and pack your dip with flavour.

Enter: the Cubby’s Kitchen chilli edamame hummus (of our dreams). The flavour combo is next level, you’ll be dipping crackers, spreading it on your wraps and dunking your roasted veg in at dinner too.


  • 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 (1 tsp according to taste)
  • Garlic clove (optional, 1-2 according to taste)
  • 100g edamame
  • Chilli paste
  • 2 ice cubes
  • Olive oil (or chilli oil)


  1. Soak 1 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 boil, then reduce the heat and simmer for 1.5 – 2 hours. 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.
  2. Puree the chickpeas when they are dry in a food processor, until they are a smooth paste.
  3. With food processor still running, add the ice cubes, tahini, lemon juice, garlic and salt in increments- blend for a few minutes and taste. If needed add more tahini, lemon and salt to your taste.
  4. Boil edamame for 2 minutes, strain add chilli paste mix it well.
  5. Transfer to a serving dish, and add your preferred topping.
    Some ideas are: chilli edamame or whole chickpeas with a drizzle of chilli oil; grilled mushrooms and onion; spiced chicken or lamb.

Cubby’s Kitchen is affectionately named after the matriarch of the Yazbek family, ‘Cubby’- an ode to the family’s Lebanese heritage with a shared menu inspired by recipes passed down from the family, and delivered with contemporary flair.