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Ful Medames (Fava Bean Dip)

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Ful Medames (Fava Bean Dip) is a warm, healthy dip mixing mashed fava beans, olive oil, cumin, garlic and lemon juice topped with parsley, diced tomatoes and a drizzle of extra virgin olive oil and served with pita bread. For extra spice try adding jalapeños, hot sauce or chili peppers. 

Ful Medames on a white plate

FUL MEDAMES

I have been meaning to share today’s Ful Medames (Fava Bean Dip} with you guys for a while now. This is a recipe that many of you have requested and I am so glad you did. I spent some time learning about this dip and perfecting it. My family did not eat this dip growing up but I wish we would have. It can be served warm or cold but I prefer it warm. 

Fava beans are mashed and mixed with olive oil, garlic and lemon juice and topped with diced tomatoes and a drizzle of extra virgin olive oil. I love how healthy this dip is yet still so flavorful. You could easily add this to this Chicken Shawarma Recipe and make it into a rice bowl or add it to these Beef Kafta Meatballs as a side dish. 

Ful Medames with tomatoes

 

I have seen a lot of different names for this dip including ful mudammas and foule mudammes. After researching this dip more I learned it was mainly served in Egypt but is also eaten in many Middle Eastern countries, including Lebanon. Ful is also a popular dish in Syria for breakfast, especially Aleppo.

The version in Syria often simmers the fava beans in large copper jars throughout the night, to be served from the next morning. The beans simmer in tahini and olive oil, completed with a hint of red pepper paste (made from Aleppo pepper) over the top. I love learning about the history of the foods we eat. 

In Jordan, ful is made just like hummus in a form of a dip, usually made with tahini, garlic, tomato, lemon juice, ground cumin, olive oil and salt. This is similar to the version I made and am sharing today. 

Ful Medames with parsley

HOW CAN I MODIFY THIS FUL RECIPE?

CHEESE: I always love adding extra garnishes to my dips. Today’s dip is great with some creamy feta cheese on top. I also think goat cheese would be nice. 

VEGETABLES: Chopped vegetables make a nice addition to a dip like this. I added diced tomatoes but I also like cucumbers, radishes and celery. 

PICKLED VEGETABLES: Pickled vegetables are also a nice addition. Pickles, pickled red onion and pepperoncinis are my favorites. 

SPICES: Adding spices to a dip can easily change the flavor. I used a small amount of cumin in this dip but I think paprika, cinnamon and cayenne pepper would also work nicely. 

SPICE IT UP: If you like heat try adding a drizzle of hot sauce, chopped jalapeños or chili peppers. 

HERBS: Fresh herbs take a dip to the next level. I used chopped parsley but dill or fresh basil are also nice. 

Ful Medames with pita

Ful Medames on a white plate

Ful Medames (Fava Bean Dip)

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 - 15 ounce cans fava beans 
  • 1/4 cup of water or vegetable broth {you can add more once you simmer the beans if necessary}
  • 1 teaspoon cumin 
  • 1 teaspoon salt 
  • 1/8 teaspoon pepper 
  • 4 garlic cloves, minced 
  • 1 lemon, juiced 
  • 2 Tablespoons of extra virgin olive oil plus some to drizzle at the end 
  • Jalapeños, hot sauce or chili peppers {optional}

Instructions

    1. Heat a skillet over medum-high heat. Add the fava beans and the water or vegetable broth.
    2. Add the salt, pepper and cumin to the beans.
    3. Using a fork or a wooden spoon mash the fava beans. I mash them so some of the beans are still slightly in-tact to give it some texture.
    4. Add 2 Tablespoons olive oil, lemon juice and simmer for 5 to 10 minutes minutes, stirring throughout the cook time until the dip starts to look thick and the water or broth has cooked off.
    5. Top the dip with diced tomatoes, fresh parsley and a drizzle of olive oil. You can also add some spice with hot sauce, jalapenos or chili peppers.
    6. Serve with pita, veggies or pita chips.

Notes

Store the leftovers in an air tight container in the fridge for up to 3 days. I like to pull it out and let it come to room temperature or quickly reheat on the stove. You can add fresh toppings when ready to eat!

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