Ful Medames
Creamy fava beans simmered with garlic and cumin, finished with olive oil and lemon. A Middle Eastern breakfast staple that works equally well for dinner with warm pita.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 2 cans (15 oz each) canned fava beans (or dried, cooked)
- 4 cloves, minced garlic cloves
- 1 tsp ground cumin
- ¼ cup, divided olive oil
- 1 whole (juiced) lemon
- ½ tsp salt
- ¼ tsp black pepper
- 4 pieces (for serving) warm pita or flatbread
Instructions
- 1
Drain fava beans, reserving 1/2 cup liquid. Rinse beans under cold water.
- 2
Heat 2 tbsp olive oil in a medium pot over medium heat until shimmering.
- 3
Add minced garlic. Cook for 1 minute until fragrant, stirring constantly.
- 4
Stir in cumin and cook for 30 seconds, then add drained beans and reserved liquid.
- 5
Simmer for 8 minutes, stirring occasionally, until beans begin to break down.
- 6
Mash beans with the back of a spoon to reach a chunky-creamy texture.
- 7
Stir in lemon juice, salt, and black pepper. Taste and adjust seasoning.
- 8
Transfer to a shallow bowl. Drizzle remaining 2 tbsp olive oil on top.
- 9
Serve warm with pita bread for scooping.
Tools you’ll need
- medium pot with lid
- wooden spoon
- colander
- measuring spoons
- knife and cutting board
- shallow serving bowl
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