Ful Medames!! Get ready to dip into a luscious blend of creamy fava beans, spicy jalapeños, and aromatic garlic in this show-stopping Fava Bean Dip, Egyptian style!
Perfect for cozy nights in or festive gatherings, this dip offers new yet addictive taste in every scoop. This isn’t just a dip, it’s a culinary experience that will have you and your guests reaching for 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 savoring a warm, creamy spoonful of creamed fava beans adorned with vibrant 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.
You Will Love this Egyptian Fava Bean Dip for Many Reasons
- Versatility: One of the key appeals is its versatility. Serve it hot or cold, as a side or appetizers, for breakfast or dinner… the possibilities are endless!
- Flavorful: The combination of earthy fava beans, aromatic spices, and zesty accents from garlic creates a harmonious burst of flavors.
- Nutrition: Packed with protein, fiber, and essential nutrients, Ful Medames is a nutritional powerhouse. It’s a guilt-free indulgence.
- Comfort Factor: There’s something innately comforting about diving into a bowl of creamy, spiced fava beans.
- Easy to Make: The dish is straightforward to prepare, using simple ingredients.
- Customizable: Ful Medames has various versions. From toppings like fresh herbs and diced tomatoes to the type and amount of spice you use, the dish can be personalized to suit your taste buds.
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 primarily 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 consumed as a breakfast food but has transitioned into a beloved dish that can be enjoyed any time of the day.
Over the years, Ful Medames has seen countless variations, as different cultures have put their unique twist on it. Some might add boiled eggs, others might toss in a handful of fresh herbs, and in some versions, you might find it spiced up with a dash of chili.
The base of fava beans provides a creamy, rich texture that acts as a canvas for a multitude of 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 grocery stores 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 Retailers: Various websites offer dried and canned fava beans.
Farmers’ Markets: Depending on the season and your location, you might find fresh fava beans.
Health Food Stores: Stores like Whole Foods often carry fava beans in dried, canned, or even frozen formats.
- Extra Virgin Olive Oil – Use a high-quality oil for a richer flavor. It not only cooks your ingredients, but also acts as a finishing touch.
- Jalapeño or Serrano – Choose based on your heat preference. Jalapeños are milder, while serranos pack a punch.
- Garlic – Finely chop to ensure it melds well into the dip.
- Tomato – Opt for ripe, juicy tomatoes for a naturally sweet and tangy flair.
- 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 – This spice is the silent hero that adds an earthy warmth. 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
Making Ful with canned lava beans is quickest and easiest way to make this dip, making it ideal for busy breakfast times or a quick entertaining appetizer option.
1. Begin the 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. Combine with 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
This Middle Eastern dip is pretty straight forward recipe but these tips and tricks will help you make the best Ful Recipe.
- 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. You can even leave a few whole for a lovely contrast in texture.
- 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.
Ful Medames can be served in many ways and can be enjoyed at any time of the day.
- Warm Pita Bread: A classic choice that never disappoints! Tear off a piece of warm pita and scoop up that delicious Ful goodness.
- Crudites: Think sliced cucumbers, carrots, and bell peppers. They add a refreshing crunch that pairs beautifully with the creamy texture of the fava beans.
- 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 to lighten up the meal.
- 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.
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.
Yes, our Ful Medames is vegan and offers a plant-based protein source that is both fulfilling and delicious.
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.
This humble yet exquisite dish embodies the richness of Egyptian culture and will leave you craving for more. Ful is a perfect example of a dish that proves that some of the simplest ingredients can create the most extraordinary experiences.
So grab your spoon, gather your loved ones, and dive into this unique yet tasty dip that has been cherished for generations.
Ful Medames, on our Gypsy Plate… enjoy!
- 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
- 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.
- 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 InformationYield 4 Serving Size 1
Amount 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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