This cozy Fuul Mudammes (Fava Beans) is a classic dip that’s enjoyed across the Middle East. A protein-packed and nutritious dish to share over a breakfast Mezze. Loaded with hearty comforting flavours.

This recipe is an excerpt from our eBook: 15 Vegan Middle Eastern Recipes.

About The Recipe

• Nutritious breakfast: High in protein and loaded on dietary fibers, thanks to both chickpeas and fava beans.

• Cozy flavours: Using spices like cumin to make a warm and hearty meal.

• Easy to make: Minimal prep work and little cleanup.

• Ready in 30 minutes: Including the chopping of fresh ingredients to top off the dish.

How To Serve

Serve Fuul Mudammes (Fava Beans Dip) as part of a Mezze. A collection of shareable side dishes, often enjoyed for breakfast. Fuul goes well with other dips like Hummus, and makes a great pairing in a Falafel sandwich. You can also enjoy it as is, alone, dipping into it with warm pita.

Related Recipes

Find more comforting dips and side dishes to share on your Mezze table. Including this rich and vibrant Muhammara (Roasted Pepper and Walnut Dip), and the hearty Fattet Batinjan (Eggplant Layered Fatteh).

Vegan Middle Eastern Recipe eBook

This Fuul Mudammes (Fava Beans Dip) is one of 15 Vegan Middle Eastern Recipes from our eBook. Which features a collection of naturally-vegan Arabic recipes, and teaches how to veganize the classic meat-based dishes. You’ll also find other Mezze food to accompany the Fuul, like Qallayyet Bandoura (Fried Tomatoes) and Mutabbal (Roasted Eggplant Dip).

Fuul Mudammes Recipe

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Fuul Mudammes (Fava Beans Dip)

Recipe by Waseem HijaziCourse: Breakfast, MezzeCuisine: Arabic, Middle EasternDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

This cozy Fuul Mudammes (Fava Beans) is a classic dip that’s enjoyed across the Middle East. A protein-packed and nutritious dish to share over a breakfast Mezze. Loaded with hearty comforting flavours.

Ingredients

• 1 can fava beans, drained & rinsed

• 1 can chickpeas, drained & rinsed

• Water to cover

• 1 tbsp cumin

• 1/2 tsp salt – adjust to taste

• 1/2 tsp black pepper

• 2 tbsp extra virgin olive oil

• 1 lemon, squeezed

• 3 garlic cloves, minced

• 1 Roma tomato, small dice

• Chopped parsley to garnish

Directions

• In a large pan or pot over medium-high heat, add the beans and chickpeas. Cover with water, 2 inches above. Bring to boil.
• Turn the heat to low. Cook for 20 minutes, until softened.
• Add the cumin, salt & pepper, and stir to combine. Mash everything with the back of a fork, leaving some in whole.
• Remove from heat. Plate up in a serving dish.
• In a small bowl, mix together the olive oil, lemon juice, and minced garlic. Drizzle over the Fuul. Top off with diced tomatoes in the centre, and garnish with chopped parsley.