This Egyptian fava bean dip is known as Ful Medames | Foul Medames | in Arabic and takes around 30 minutes to prepare! Canned fava beans are mashed and mixed with olive oil, lemon juice, fresh garlic, and spices. Egyptians enjoy it for breakfast with fresh homemade pita bread, but it can also be served as an appetizer!
Although ful medames is Egypt's national dish, it's also popular throughout the Middle East and the Mediterranean region.
"Ful medames," pronounced "fool mudammas" is sometimes referred to as "fava bean stew." This classic Egyptian breakfast dish can also be served for lunch and dinner. I, however, prefer serving it as a dip.
Sometimes other ingredients are added to this dip, like chickpeas, and lentil, but my version only has fava beans, plus the other usual ingredients, olive oil, lemon juice, garlic, etc...
If you're a fan of other Middle Eastern dips like Lebanese hummus, mutabal, and roasted eggplant dip (Baba Ganoush), I predict you will love ful medames!
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🫘 What Are Fava Beans?
Maybe you've never heard of fava beans? If this is you, let me explain. Fava beans (also called broad beans) are a staple in the Middle Eastern diet. They can be purchased as canned fava beans, dried, and fresh.
You'll notice fresh fava beans are green while the rest are brown. This is because the fava beans change from green to brown during the drying process.
The fresh green variety is cooked in stews or added to salads when young and tender, while the canned or dried variety is used to make ful medames.
Not sure where to purchase canned fava beans? Many grocery stores carry them in the canned beans section. However, if your local store does not carry them, you can find them at any Middle Eastern market. You can also buy them on Amazon and have them delivered straight to your door!
😍 Why You'll Love This Recipe
- Fava beans taste great and are a good source of protein and fiber.
- This ful medames recipe is both vegan-friendly and gluten-free.
- Fava dip can be prepared ahead of time and served warm or at room temperature.
- This ful medames recipe is a time saver because it calls for canned fava beans. Although dry fava beans can also be used, they need to be soaked overnight in plenty of water, and then cooked for over an hour.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Fava Beans: Canned fava beans come in small and large (the beans not the can) although the cans also come in various sizes. For this recipe, I'm using two 20-ounce jars of the large beans. These can be purchased at any Middle Eastern market.
- Olive Oil: Extra virgin olive oil.
- Lemon: Fresh lemon juice preferred, may substitute bottled lemon juice.
- Garlic: Fresh garlic, sorry no substitutions!
- Seasoning & Spices: Sea salt, black pepper, and ground cumin. You can also sprinkle the finished dish with cayenne pepper or paprika.
- Toppings: Chopped tomatoes, scallions or chopped onion. Fresh herbs like parsley, cilantro, or mint may also be added. For a spicy kick, add a few diced hot chiles!
- Pita Bread: This fava bean dip is usually served with pita bread or baked pita chips for dipping.
🫘 How to Make This Ful Medames
Step 1: Drain and rinse canned fava beans, then add to a large skillet, along with 1½ - 2 cups of water. Simmer for 10 minutes, then mash with a potato masher or the back of a spoon until the desired texture is achieved. You can use a food processor!
Pro Tip: Some people prefer a chunky texture, while others prefer a smoother texture. It's really a matter of preference.
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Step 2: Add olive oil, freshly squeezed lemon juice, crushed garlic, cumin powder, salt, and black pepper. Mix to combine. Simmer a few minutes longer, over low heat, to allow the flavors to meld. You may need to add additional water to get the desired creamy consistency.
Step 3: Plate fava bean dip in a shallow bowl and drizzle with plenty of olive oil.
Step 4: Ful medames can be garnished with diced tomatoes, chopped parsley, cilantro, jalapenos, and scallions. Pickled turnips, radishes, olives, and fresh mint are other popular toppings. Sometimes it's even topped with sliced boiled eggs.
🍽 Serving Suggestions
Ful medames is often served as mezze | meze (a variety of appetizers, usually served along with cocktails). Other mezze dishes include hummus, sambousek, Lebanese Tabouli, and bourak.
If you serve ful medames for breakfast, make sure to have plenty of warm pita bread or lavash bread for dipping!
🤷🏻♀️ Recipe FAQs
Ful medames is a creamy, umami dip which can be either smooth or chunky in texture. The flavor profile can be described as earthy, mild or spicy depending on the level of seasoning. The addition of toppings such as diced tomatoes, cilantro, parsley, or spicy chiles can further enhance the flavor of this popular Middle Eastern dish.
According to the USDA website, fava beans go by many names including broad beans, faba beans, horse beans, and Windsor beans, however, fava beans is the most common name.
Fava beans come in various sizes and colors. Although they get mistaken for lima beans, they are definitely not the same thing.
It's true that they both grow in pods, but they taste nothing alike!
Another difference is that fava beans have a skin covering them, and lima beans do not. The thin skin can be eaten or discarded.
👩🏼🍳 Pro Tips
- Fava beans ful medames can be stored for up to four days in the fridge in an airtight container.
- If you're all about the smooth and creamy texture, peel the fava beans before cooking and blending them.
- When reheating this dip, you may need to add additional water to get the desired consistency.
- Another popular topping option is tahini garlic sauce. It can be drizzled over the ful medames once it's plated.
🌶 More Middle Eastern Recipes
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📖 Recipe
Ful Medames (Fava Bean Dip)
Equipment
Ingredients
- 2 20 ounce cans fava beans
- 1 medium lemon (juiced)
- ¼ cup olive oil
- 2 cloves fresh garlic (pressed)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon cumin powder (optional)
Garnish
- olive oil (to drizzle on top)
- diced tomatoes
- chopped cilantro (or parsley)
- chopped red onion (or scallions)
- jalapeno slices (optional)
Instructions
- Drain and rinse canned fava beans, then add to a large skillet, along with 1½ - 2 cups of water. Simmer for 10 minutes, then mash with a potato masher or the back of a spoon until desired texture is achieved. You can use a food processor!
- Add olive oil, freshly squeezed lemon juice, crushed garlic, cumin powder, salt, and pepper. Mix to combine. Simmer a few minutes longer, over low heat, to allow the flavors to meld. You may need to add additional water to get the desired creamy consistency.
- Plate fava bean dip in a shallow bowl and drizzle with plenty of olive oil.
- Fave bean dip can be garnished with diced tomatoes, chopped parsley, cilantro, jalapeno, and scallions. Pickles, radishes, olives, and fresh mint are other popular toppings. Sometimes it's even topped with sliced boiled eggs.
- Serve with warm homemade pita bread, lavash bread, or baked pita chips for dipping!
Notes
- Some people prefer a chunky texture, while others prefer a smoother texture. It's really a matter of preference.
- Fava beans ful medames can be stored up to four days in the fridge in an airtight container.
- If you're all about the smooth and creamy texture, peel the fava beans before cooking and blending them.
- When reheating this dip, you may need to add additional water to get the desired consistency.
- Another popular topping option is tahini garlic sauce. It can be drizzled over the ful medames once it's plated.
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