Egyptian Fava Bean Dip (Foul Mudammes)

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.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 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)
• salt
• 1 small potato, peeled and cooked, added when onion is cooking (optional)

Directions:

1. First, cook onion in vegetable oil until limp.
2. Add garlic and cook a little.
3. Add large chopped tomato and cook until it just starts breaking apart.
4. Add spices and lemon juice and stir.
5. Add fava beans and salt to taste.
6. Leave on low heat for about 15-20 minutes.
7. Put in blender and puree until smooth.
8. Place in serving dish and drizzle generously with olive oil.
9. Eat with Carol's pita bread (warm crusty french bread is good too).

Reviews

[David Peterson]

Made this for brunch today. Delicious with warm crusty french bread like you suggested.

[Mrs. H.]

Wow, this was delicious!! My husband and I ate it all in one sitting!! I used a package of vacuum-sealed fava beans from Trader Joe's -- it was only 12 oz. but worked out just fine. I didn't add the potato--it would probably just make it more filling. We ate it with garlic naan bread -- yummy!!!

[Chef Justino]

I have been using this recipe on and off for about 6 years. I love it every time. I usually use dried favas which I soak for a day or two in advance. It's always a big hit with guests. It stores well for a few days and warms up quick in the microwave. Thanks for the recipe!