Ful Mudammas with Lemon and Garlic
Egyptian mashed fava bean dip seasoned with cumin, garlic, and fresh lemon juice. Simmered until tender, then mashed to a semi-smooth consistency and served warm with a pool of olive oil. Topped with hard boiled eggs, tomatoes, onions, and fresh herbs for a classic Middle Eastern breakfast or appetizer.
Ingredients
- 2 cups cooked or canned fava beanschickpeas1:1legume
chickpeas create creamier texture
- 1 tbsp extra virgin olive oil
- ½ onion, minced
- 2 raw garlic cloves, chopped
- 4 roasted garlic cloves, chopped
- 1 tsp cumin
- ½ cup water
- salt, to taste
- black pepper, to taste
- 2 fresh lemons, juiced
- hard boiled egg, sliced(optional)
- ripe red tomato, diced(optional)
- onion, sliced into rings, raw(optional)
- parsley or cilantro, fresh minced(optional)
- red chili pepper flakes(optional)
- paprika(optional)
- tahini sauce(optional)
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
- 2
Fry the minced onion until softened.
- 3
Add garlic and cumin, sauté for 1 minute.
- 4
Add fava beans and water to the skillet.
- 5
Bring mixture to a boil.
- 6
Reduce heat to medium low, season with salt and pepper.
- 7
Cover skillet and simmer for 10 minutes until beans are tender.
- 8
Remove lid and continue cooking until liquid reduces by about 75 percent.
- 9
Remove from heat and transfer to a mixing bowl.
- 10
Squeeze in fresh lemon juice.
- 11
Mash the mixture to a semi-smooth consistency.
- 12
Serve on a plate and create a shallow basin in the center.
- 13
Drizzle olive oil into the basin.
- 14
Garnish with hard boiled egg, tomato, onion rings, parsley or cilantro, chili pepper flakes, paprika, and tahini sauce as desired.
- 15
Serve hot.
Tips
Use either 2 raw garlic cloves or 4 roasted garlic cloves depending on desired intensity and sweetness.
The 75 percent liquid reduction concentrates flavor; adjust timing based on desired thickness.
Mashing to semi-smooth rather than puree preserves some bean texture.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop with splash of water.
Prepare bean mixture through mashing step up to 1 day ahead. Store covered in refrigerator. Warm before serving and top with fresh garnishes.
Serve warm with pita bread, fresh vegetables, or alongside other Middle Eastern mezze.
Common Mistakes
Do not over-reduce liquid beyond 75 percent to avoid mixture becoming too dry.
Do not skip the lemon juice to avoid flat, one-dimensional flavor.
Do not mash too vigorously to avoid mushy, paste-like texture.