Ful Medames! Get ready to dip into this amazing dish made with smooth fava beans, hot jalapeños, and garlic, all done in the Egyptian style!
Perfect for cozy nights in or for your next gathering, we are giving you a brand new flavor for your party dip that will make you and your guests keep wanting “just one more scoop” again and again.
Trust me, it’s an absolute must-try! So, roll up those sleeves, and let’s get dipping!
Ful Medames (or foul mudammas) came into my life while leading group tours to Egypt around 2005. It’s one of the most popular dishes in the morning, along with their beloved Aish Baladi bread.
Imagine eating a warm, creamy spoonful of creamed fava beans with toppings like fresh parsley and diced tomatoes, all paired with a side of warm bread. Perfect meal to carry you through the busy morning ahead.
Dips are great for entertaining and get togethers. And if you serve some novel dip which isn’t served at every other gathering, it can be the star of your party.
We have some great unique dips for entertaining here on GypsyPlate. From Greek Melitzanosalata and Moroccan Zaalouk to Loaded Hummus Dip and Tyrokafteri, these unique yet tasty flavors are always big hits during get togethers.
Today let’s see how some humble beans can become an exotic dip that you can make in about 20 minutes.
What is Ful Medames?
Ful Medames is a classic dish that originated in Egypt and has spread across the Middle East, North Africa, and even parts of the Mediterranean.
This humble yet versatile dish mainly consists of fava beans, which are cooked until tender and then seasoned with a variety of spices, olive oil, and often garlic. It’s commonly eaten as a breakfast food, though it often find its at any meal of the day.
Over time, Ful Medames comes in many versions in different parts. Some add boiled eggs, some mix in fresh herbs, and others spice it up with a bit of chili. The fava beans make a smooth and thick base that’s perfect for adding lots of different flavors.
What are Fava Beans?
Fava beans are a staple in Mediterranean and Middle Eastern cuisines. Thought to have originated in North Africa or the Middle East, fava beans have a history that dates back to ancient times.
They’ve been cultivated for over 6,000 years and are revered for their versatility and nutritional content. In ancient Egypt, fava beans were considered sacred and were even offered to the gods. In Rome, they were used in a festival called Lemuria to ward off evil spirits.
In more modern times, they’ve played a crucial role as a food staple during times of war and famine due to their high protein and fiber content.
They can be enjoyed fresh, dried, or canned.
Where to Buy Fava Beans
Grocery Stores: Check the canned beans or international foods section. Many mainstream supermarkets stock canned fava beans.
Specialty or Ethnic Markets: Middle Eastern, Mediterranean, or even some Asian markets often carry both dried and canned fava beans.
Online: Various websites offer dried and canned fava beans. We bought ours online.
Ingredient Notes
- Extra Virgin Olive Oil – Use a high-quality oil for a richer flavor.
- Jalapeño or Serrano – Jalapeños are milder, while serranos pack a punch.
- Garlic – Finely chopped.
- Tomato – Go for ripe, juicy tomatoes.
- Fava Beans – Canned is convenient, but if you have time, using fresh or dried beans that have been soaked overnight will work too. Today we are using canned fava beans.
- Cumin – Great here, don’t skip it!
- Salt – Always salt to taste. Keep in mind that fava beans might already contain some sodium if using canned.
- For Toppings and Serving – Parsley, diced tomatoes, more EVOO and pita bread.
Ful Medames Recipe
1. Sauté: Heat extra virgin olive oil in a skillet over medium heat. Add the garlic and jalapeños, sautéing for about a minute.
2. Add Tomatoes and Spices: Introduce the diced tomatoes, salt, and cumin into the skillet. Cook until the tomatoes break down, about 6-8 minutes.
3. Add Fava Beans and Cook: Add canned fava beans along with their liquid, stir, and cook for 10-15 minutes. Use the back of a spoon to mash about half of the beans to achieve a creamy texture. Add a splash of water if it’s getting too dry.
4. Finish and Serve: Transfer to a serving bowl, and drizzle generously with extra virgin olive oil. Garnish with chopped parsley and diced tomatoes. Serve with warm pita bread.
Tips and Tricks
- Simmer Slowly: To achieve that perfect blend of flavors, let your fava beans simmer slowly. The longer they soak up the spices and aromatics, the more flavorful your Ful Medames will be!
- Quality Oil: Do not skimp on the extra virgin olive oil. A high-quality extra virgin olive oil can really enhance the flavor.
- Mash to Your Liking: Some like it chunky, some like it smooth. Mash the fava beans to the consistency that you prefer.
- Taste and Adjust: Always taste your Ful Medames before serving. Sometimes a last-minute pinch of salt or a dash of lemon juice is all you need to make the flavors pop.
Serving Options
- Warm Pita Bread: We love unlimited dippings of pita.
- Crudites: Think sliced cucumbers, carrots, and bell peppers.
- With Eggs: Whether it’s a soft-boiled egg, poached, or scrambled, adding eggs makes it a wholesome breakfast option.
- Fresh Salad: Serve alongside a fresh salad made of tomatoes, cucumbers, and mint leaves.
- Charcuterie Board: Serve Ful as part of Mediterranean style board along with Hummus, Tzatazki, Falafel, and Baba Ganoush with plenty of pita or any Middle Eastern style bread.
FAQ
It’s pronounced as “fool meh-DAH-mis.” Don’t worry; you’ll get the hang of it!
Absolutely! You can make this recipe with dry fava beans. Soak fava beans in plenty of water over night (beans will expand in size). Drain and discard soaking water. Place beans in a large pot or saucepan, and add about 5-6 cups of water. Bring them to a boil over medium-high heat, then cove and let simmer for about 1 hour or more till the beans are fully cooked and tender. Drain and use them in the recipe as instructed above.
Definitely! It stores well in the fridge for 3-4 days. The flavors meld even more over time, making leftovers a real treat!
Leftovers can be stored in an airtight container and refrigerate for up to 4 days. Reheat in a pan or saucepan over medium heat until warmed through with a splash of water. Serve it with generous drizzles of extra virgin olive oil.
This dish also freezes well. To do so, let the ful cool completely then transfer it to a freezer safe container and freeze for up to 3 months. To serve, let it thaw in the fridge overnight or reheat from frozen.
Try this popular Egyptian dip and you will see how a simple canned beans can be converted into something finger licking delicious. Share these new and unique flavors with your friends and family, and tell them about GypsyPlate.
Ful Medames, on our Gypsy Plate… enjoy!
Try these other great legume recipes:
Mediterranean Cannellini Beans
Moroccan Harira
Cuban Black Beans
Red Beans and Rice
Habichuelas Guisadas
Tuscan White Bean Soup
Ful Medames (Egyptian Fava Beans)
Ful Medames is a classic Egyptian fava bean dip that is traditionally enjoyed for breakfast, but we love it any time of day!
Ingredients
- 3 tbsp extra virgin olive oil + more for serving
- 1 jalapeño or serrano, diced
- 2-3 garlic cloves, finely chopped
- 1 large tomato, diced
- 1/2 tsp cumin
- 2 15oz cans fava beans (see note 1)
- salt to taste
Toppings and serving
- 1/2 cup parsley, chopped
- cherry tomatoes or vine ripened tomatoes, diced
- extra virgin olive oil
- pita bread
Instructions
- Heat extra virgin olive oil in a skillet or pan over medium heat. Add garlic and jalapeños and sauté for a minute.
- Add chopped tomatoes along with salt and cumin and cook for 6-8 minutes, or till tomatoes are broken down.
- Add fava beans along with canning liquids and mix well. Cook for 10-15 minutes. Using the back of a spoon, mash about half of the fava beans to a smooth, creamy texture. (If they are getting very dry, add a splash of water). Taste and adjust for salt.
- Transfer the fava beans to a serving bowl. Add a generous drizzle of olive oil all over. Top with fresh parsley and diced tomatoes. Serve with warm pita bread.
Notes
- You can make this recipe with dry fava beans. Soak fava beans in plenty of water over night (beans will expand in size). Drain and discard soaking water. Place beans in a large pot or saucepan, and add about 5-6 cups of water. Bring them to a boil over medium-high heat, then cover and let simmer for about 1 hour or more, till the beans are fully cooked and tender. Drain and use them in the recipe as instructed above.
- We like some fava beans whole in this dip. You can mash all the beans for smoother consistency.
- Leftovers can be stored in an airtight container and refrigerated for up to 4 days. Reheat in a pan or saucepan over medium heat until warmed, adding a splash of water if desired. Serve it with generous drizzles of extra virgin olive oil.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 418Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 748mgCarbohydrates 55gFiber 13gSugar 6gProtein 19g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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EXCELLENT recipe for a true foul medames plate. Just one note when making the foul from scratch. When boiling the soaked fava beans it is a good idea to add one teaspoon of baking soda which prevents the beans from turning dark and also speeds up the cooking time. I usually also add a sprinkle of cumin for flavor although not mandatory. I just love cumin 😊