Ful Medames - Fava Bean Dip
Ful medames, a beloved dish with roots in Middle Eastern and North African cuisine, is a hearty and flavorful meal centered around the humble fava bean.
Ingredients
- 2 cans canned fava beans or 400g dried and cooked fava beans
- 3 tablespoon olive oil
- 1 onion diced
- 1 garlic cloves minced finely
- 1 green chili chopped
- 2 tomatoes chopped
- 1 teaspoon cumin
- Salt and pepper
- 1 tablespoon tahini
- Juice of one lemon
- 2 tablespoon chopped parsley
- Toppings
- Warm pita or flatbread
- Extra virgin olive oil
- Chopped tomatoes
Instructions
- Prepare the fava beans: If using dried beans, soak 400g of dried beans overnight, then cook according to the package instructions. Reserve some of the cooking liquid. If using canned beans (2 cans), rinse and drain them but keep some of the liquid for later.
- Chop 1 onion, 1 green chili, mince 2 garlic cloves, and chop 2 fresh tomatoes (keep half for topping).
- Cook the aromatics: In a large pan, heat 3 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add minced garlic cloves and chopped green chili, cooking for another minute until fragrant.
- Add the tomatoes: Stir in the chopped tomatoes and cook until they break down into a sauce-like consistency, about 8-10 minutes.
- Incorporate the beans: Add the cooked fava beans along with their reserved liquid. Stir in 1 teaspoon of cumin. Cover and simmer for 10 minutes to allow the flavors to meld.
- Blend for texture: Blend a portion of the beans with a hand blender or mash them using the back of a spoon, depending on your desired consistency.
- Finish with seasoning: Stir in 1 tablespoon of tahini, juice of one lemon, salt, and pepper and ⅓ cup fresh parsley. Adjust seasoning to taste.
- Serve: Garnish with a drizzle of olive oil, fresh parsley, and chopped tomatoes. Serve warm with flatbread.
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