Ful Medames (Fava Bean Dip)

5 from 2 votes

This fava beans dip is creamy and delicious! It can be served for breakfast, lunch, or dinner, but I prefer it as an appetizer.

Prep Time10

Cook Time20

Total Time30

Course: Appetizers, Side Dish

Cuisine: Middle Eastern

Servings: servings

Calories: 131kcal

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 pita bread, lavash, or baked pita chips for dipping!

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 sauce. It can be drizzled over the ful medames once it's plated.