Middle Eastern Bean Dip (Foul Mudammas)2 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“My best friend is Syrian and taught me to make this. It is often eaten for breakfast, but I like to make it for dinner. It is vegan and great for fasting periods. If you cannot find fava beans, check a middle eastern market. Add more lemon juice if you like it bitter! Serve with pita bread. It's also great with Kalamata olives, feta cheese, and lemon wedges. ” - by arhiles
Original recipe yields 4 servings
- Heat 2 teaspoons olive oil in a skillet over medium heat; cook and stir the onion in the hot oil until tender, about 5 minutes. Add the fava beans, garbanzo beans, and water to the onion; bring to a boil, stirring occasionally. Stir the tomato paste, lemon juice, 1 tablespoon olive oil, the garlic, tahini, and cumin through the bean mixture; return the mixture to a boil and allow to cook at a boil for 5 minutes. Remove from heat.
- Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.
Amount Per Serving (4 total)
- 290 cal
- 9.3 g
- 43.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I'm watching an Ethiopian woman smashing the competition in the 10,000 meter race in the Olympics, London 2012! About this Foul Mudammas. I really like what I got with the changes I made. All Favas,..." See more no garbanzos, no water, 15 oz can tomato sauce, double the tahini and cumin. Excellent."
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