Carol Bullock's Note:
This is a wonderful breakfast or brunch when you wake up ravenous and really need a protein hit. A Saudi friend taught me how to make this. P.S. If you live in the Seattle area, a little store in the Pike Place Market called The Souk sells fava beans in cans; The store has a lot of great food items.
My Private Note
Units: US | Metric
- 1 (15 ounce) can cooked fava beans or 1 1/2 cups cooked fava beans
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 large tomato, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin (but season to your own taste!)
- 1 dash cinnamon (but season to your own taste!)
- 1 dash clove (but season to your own taste!)
- 1 dash turmeric (but season to your own taste!)
- 1 dash cayenne (but season to your own taste!)
- 1 tablespoon lemon juice (or to taste)
- 1 small potato, peeled and cooked, added when onion is cooking (optional)
- 1First, cook onion in vegetable oil until limp.
- 2Add garlic and cook a little.
- 3Add large chopped tomato and cook until it just starts breaking apart.
- 4Add spices and lemon juice and stir.
- 5Add fava beans and salt to taste.
- 6Leave on low heat for about 15-20 minutes.
- 7Put in blender and puree until smooth.
- 8Place in serving dish and drizzle generously with olive oil.
- 9Eat with Carol's pita bread (warm crusty french bread is good too).
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Nutritional Facts for Egyptian Fava Bean Dip (Foul Mudammes)
Serving Size: 1 (218 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 139.4
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 14.9 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 6.9 g
- Sugars 4.0 g
- Protein 8.9 g