Makes about a quart
On the streets of Cairo, Egypt, people on their way to work stop by a street vendor to grab a few bites of Ful Medames. They hover around, scooping the dip up with Egyptian flatbread – a sight as common as an American dunking a donut into their coffee. This breakfast of champions is full of protein and… thanks to all the goodies drizzled on top?…. totally, utterly addictive.
1 onion, chopped
2 tomatoes, chopped
2 15 oz cans fava beans, drained and rinsed *these should be small, round fava beans not the giant ones we see in the dried foods section.
Fresh chopped parsley
1 lemon, juiced
2 hard boiled eggs, chopped (optional)
Serve with pita bread wedges
In a medium pot add onions…
… and fava beans
Splash in some water… enough to almost cover.
Bring to a boil, reduce to a gentle simmer, cover and cook for about an hour, or until the beans are tender.
Puree or mash the beans. I used my immersion blender because I like a smoother consistency.
Season with salt. Drizzle liberally with lemon juice, olive oil, and a healthy handful of chopped parsley.
Dig in and enjoy!
P.S. The above container is holding about 1/2 the dip – maybe even 1/3. It makes a nice amount, perfect for any party.
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