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.
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.
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.
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.
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.
If you like this dip recipe try my Baba Ghanoush, Lebanese Hummus, Spicy Hummus or this Easy Beet Hummus.
Recipe Ingredients You’ll Need
- Beans: Ful Mesdames uses fava beans. If you use canned bean make sure to drain and rinse the beans. If you prefer you can use dried fava beans. Soak them overnight in cold water. The next day, drain and simmer them in fresh water until soft (1.5–2 hours).
- Vegetable Broth: This recipe uses broth. You can use vegetable broth or chicken broth.
- Spices: The spices in this dip are cumin along with salt and pepper.
- Lemon: The lemon juice is a nice addition to the dip and balances the flavors. It is a great addition to the dip!
- Garlic: Fresh garlic is my go-to in this recipe. You also can use garlic powder.
- Olive Oil: Drizzle extra virgin olive oil on the finished dip to add a rich flavor.
Please see the recipe card below for exact ingredient amounts and instructions.
Recipe Modifications
- 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.
Storage Tips
Store the dip in an airtight container for up to 5 days. When you are ready to serve the leftovers you might want to add a bit more cumin in and olive oil and give it a good stir.
Recipe FAQ
You can serve this dip warm or cold. You can top it with all kinds of garnishes like olive oil, chopped parsley, tomatoes, onions, or boiled eggs. Scoop it up with pita bread or serve over rice.
Traditionally you will often see ful medames served as a chunkier texture. You can use a potato masher or the back of a spoon to gently mash some of the beans while leaving others whole.
More Dip Recipes
Mediterranean
Lemon Whipped Feta Dip
Mediterranean
Layered Greek Dip
Appetizers
Roasted Red Pepper Hummus
Vegetarian
Lemon Hummus
Ful Medames (Fava Bean Dip)
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
- Heat a skillet over medum-high heat. Add the fava beans and the water or vegetable broth.
- Add the salt, pepper and cumin to the beans.
- 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.
- 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.
- 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.
- 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!
