Ful medames

2 cans fava beans (the small ones)

1 small onion, diced

2 garlic cloves, minced

1 medium tomato, diced

1 TBL olive oil

1 cup water

3 TBL lemon juice

2 TBL parsley

1/2 tsp cumin

1 tsp cayenne

Saute onion and garlic for 2 minutes, until garlic is fragrant. Add fava beans, tomatoes, water, and spices. Bring to a boil, then lower heat to simmer. Cook until the mixture is thick and the beans can be easily mashed with the back of a spoon. Stir in lemon juice and extra parsley, serve hot.

Don’t forget your veggies.


2 thoughts on “Ful medames

  1. Yum! I like to make this and cook some of the moisture out, and put it in the food processor – voila, fava bean dip. It is great with the gluten-free vegan flatbread I made a few times. (I’ve heard that in Egypt, this is what is a traditional breakfast – sign me up!)

  2. Jenny, what is your recipe for the GF flatbread? I’ll have to try this again with your suggestions. I think I would prefer the hummus-like consistency.

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