Foul Mudammas (Broad Bean Dip)
A classic Middle Eastern broad bean dip that is nutritious, delicious, and perfect for sharing.
Equipment
- Mixing Bowl
- Pot
- Food Processor
Ingredients
Dried Broad Beans
- 1 cup Dried broad beans/fava beans (200g)
Vegetables
- ½ piece Yellow onion cut into wedges
Herbs and Spices
- 2 pieces Bay leaves
- 1 teaspoon Ground cumin
- Salt to taste
- Black pepper to taste
Oils and Acids
- Olive oil for drizzling
- Fresh lemon juice to taste
Garnishes
- Chopped parsley for garnish (optional)
- Chopped tomatoes for serving (optional)
- Radishes for serving (optional)
Instructions
- Step 1: Rinse the dried broad beans under cold water to remove impurities. Soak the beans overnight in a large bowl filled with water.
- Step 2: The next day, drain the soaked beans and transfer them to a pot. Add the yellow onion wedges and bay leaves. Cover with fresh water and bring to a boil. Lower the heat and let it simmer for about 45 minutes, or until the beans are tender.
- Step 3: Once the beans are cooked, remove the bay leaves and onion wedges. Drain the beans and transfer them to a mixing bowl or food processor. Add ground cumin, salt, black pepper, and a splash of olive oil. Squeeze in fresh lemon juice to taste.
- Step 4: Mash the beans using a fork or an immersion blender until you reach your desired consistency. Adjust seasoning as needed.
- Step 5: Transfer the Foul Mudammas to a serving bowl. Drizzle with olive oil and garnish with parsley, tomatoes, and radishes if desired. Serve warm or at room temperature with pita bread or vegetable sticks.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. The flavor deepens after resting.