Step into the world of savory deliciousness with Ful Medames, also known as Foul Mudammas or Egyptian fava beans – the ultimate Egyptian breakfast! Fava beans dance with tahini and seasonings, creating a creamy paste that’s crowned with a fresh veggie mixture. Served with pita for the perfect dip, this quick and nutritious, egg-free meal is a filling, tasty way to start the day!
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What Is Ful Medames?
Ful medames, or sometimes ful, is a sort of stew or dip made from fava beans seasoned with olive oil and cumin. Topped with a refreshing vegetable blend, it is thought of as a cross between a bean salad and a bean dip.
Originally Egyptian, ful medames recipes have spread throughout the Middle East and are also common in Lebanese cuisine. There are many ways to prepare it, but we use our mom’s recipe, of course! We wouldn’t have it any other way!
We have lightened it up just a bit, keeping all the savory flavor with a little less fat. It’s creamy, vibrant, and the perfect way to switch up boring breakfasts for a meal you’ll skip the snooze button to get to.
What Are Fava Beans?
Slightly less common than black beans or kidney beans, fava beans are an ancient bean eaten by the ancient Greeks, Romans, and settlers of the eastern Mediterranean. Today, they’re consumed around the world!
A type of flowering pea plant, fava beans are large, flat, bright green beans that are meaty, creamy, and nutty in taste and texture.
Also known as broad beans, fava beans are a spring crop and have a fairly short season. As a result, they’re most commonly found dried or canned. For this recipe, we use canned varieties to save time and keep the prep super simple!
What is Foul Mudammas Made Of?
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
Fava Bean Dip
- Fava Beans – You’ll need two cans of fava beans rinsed in hot water to remove any debris.
- Tahini Paste – This is a nutty spread made from ground sesame seeds.
- Garlic – Use whole, fresh cloves, not pre-minced varieties for the best flavor!
- Seasonings – Cumin, salt, and black pepper create a savory taste with just a touch of heat.
- Lime Juice – Freshly squeezed is best!
- Olive Oil – This adds a rich, peppery taste and helps create a smooth, creamy spread.
Topping
- Veggies – Medium Roma tomatoes, jalapeños, and green bell pepper combine for a pop of color, texture, and nutrients.
- Herbs and Spices – Fresh Italian parsley, sea salt, and black pepper create a refreshing taste.
- Lemon Juice – This lightens some of the heaviness of the fats. Again, freshly squeezed is best.
- Olive Oil – Use this to coat the veggies and top your Egyptian fava beans spread.
Simple Steps to Your New Favorite Breakfast
- Prepare the beans. Rinse the fava beans under hot water until the water runs clear.
- Combine and blend. Transfer the rinsed fave beans to a food processor. Then, add the tahini paste, lime juice, garlic clove, cumin, salt, and pepper. Blend briefly. Then, scrape down the sides. Continue to blend, adding ice water slowly until the mixture is smooth and creamy.
- Emulsify. While the food processor runs, slowly pour the olive oil throw the spot to emulsify the oil.
- Create the topping. Combine the tomatoes, jalapeños, diced green bell pepper, parsley, lemon juice, salt, and pepper in a bowl.
- Serve. Transfer the fave bean dip to a serving bowl. Arrange the veggie mixture on top, and add a garnish of za’atar and olive oil. Enjoy!
Serving Suggestions
We love to serve this ful medames beans recipe with pita chips or warm pita bread for dipping — it’s such a satisfying start to any day. Or, you can serve it as part of a showstopping breakfast spread with other options like falafel, hummus, eggs, and soft, salty domiati cheese.
How to Store and Reheat
Store leftover Egyptian fava beans in an airtight container for up to three to four days. For the best results, store the bean spread and veggie topping separately.
Bring to room temperature before serving. Or, warm it in a pan over medium heat on the stove or in the microwave.
Common Questions About This Fava Beans Ful Medames Recipe
This recipe has a savory, slightly nutty taste with a touch of heat and refreshing citrus notes.
Yes, you’ll just need to rehydrate them first. To do so, bring them to a boil in a pot of water. Then, let them soak until they’re fully rehydrated and tender. Then, drain the water, and follow the recipe as usual.
If you can’t find fava beans, try using chickpeas or pinto beans instead. The flavor will change slightly, but the dish will still be tasty!
More Egyptian Recipes
- Eggs and Dates (Egyptian Eggs with Agwa)
- Sanyet El Batates (Egyptian Baked Potatoes)
- Egyptian Lentil Soup (Shorbet Ads)
- Fakhfakhina (Egyptian Fruit Salad)
Ingredients
For the Dip:
- 2 cans fava beans rinsed in hot water
- 3 tablespoons tahini paste
- 2 Tablespoons lime juice juice of one lime
- 2 garlic clove
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup ice water about 4 ice cubes
- 3 Tablespoons olive oil
For the Toppings:
- 2 medium roma tomatoes diced
- 1 small jalapeno seeded and diced
- 1/2 green bell pepper diced
- 1/4 cup fresh Italian parsley chopped
- 1/2 Tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- Za’atar and extra virgin olive oil for garnish
Instructions
- Rinse the fava beans under hot water until the water runs clear.2 cans fava beans
- Transfer the rinsed fava beans to a food processor, and add tahini paste, lime juice, garlic clove, cumin, salt, and pepper.3 tablespoons tahini paste, 2 Tablespoons lime juice, 2 garlic clove, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Process the mixture for 1 minute, then stop the food processor and carefully mix with a spatula to ensure even blending.
- Resume processing and gradually add 1/4 cup of ice water. Continue processing until the mixture starts to become creamy.1/4 cup ice water
- With the food processor running, slowly drizzle the olive oil through the spout to allow the dip to emulsify.3 Tablespoons olive oil
- Once the dip reaches a smooth and creamy consistency, stop the food processor and scrape down the sides with a spatula to make sure everything is well incorporated.
- Taste the dip and adjust seasoning if necessary.
- Transfer the creamy fava bean dip to a serving bowl.
- In a separate bowl, combine diced tomatoes, diced jalapeno, diced green bell pepper, chopped parsley, fresh lemon juice, sea salt, and black pepper. Toss together just until combined.2 medium roma tomatoes, 1 small jalapeno, 1/2 green bell pepper, 1/4 cup fresh Italian parsley, 1/2 Tablespoon fresh lemon juice, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper
- Serve the topping over the fava bean dip.
- Garnish with a sprinkle of Za’atar and a drizzle of extra virgin olive oil.Za’atar and extra virgin olive oil for garnish
- Note: This dip can be served either at room temperature or heated. Be sure not to heat the tomato/pepper mixture; only warm the fava bean dip.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You will also want to COOK those dried, soaked fava beans if using.