Middle Eastern Bean Dip (Foul Mudammas) recipe

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Ingredients

2 teaspoons olive oil
1 onion, chopped
1 (15 ounce) can fava beans, rinsed and drained
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 cup water
½ (6 ounce) can tomato paste
½ cup lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon tahini
2 teaspoons ground cumin

Nutrition Info

289.9 calories
carbohydrate: 43.4 g
cholesterol: : -
fat: 9.3 g
fiber: 9.1 g
protein: 10.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 591.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 teaspoons olive oil in a skillet over medium heat, cook and stir the onion in the hot oil until tender, about 5 minutes. Add the fava beans, garbanzo beans, and water to the onion, bring to a boil, stirring occasionally. Stir the tomato paste, lemon juice, 1 tablespoon olive oil, the garlic, tahini, and cumin through the bean mixture, return the mixture to a boil and allow to cook at a boil for 5 minutes. Remove from heat.

  2. Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.

Recipe Yield

4 servings

Recipe Note

My best friend is Syrian and taught me to make this. It is often eaten for breakfast, but I like to make it for dinner. It is vegan and great for fasting periods. If you cannot find fava beans, check a middle eastern market. Add more lemon juice if you like it bitter! Serve with pita bread. It's also great with Kalamata olives, feta cheese, and lemon wedges.

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