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
- Sauté: Heat extra virgin olive oil in a skillet over medium heat. Add the garlic and jalapeños, sautéing for about a minute.
- Add Tomatoes and Spices: Introduce the diced tomatoes, salt, and cumin into the skillet. Cook until the tomatoes break down, about 6-8 minutes.
- 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.
- 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.
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 BeansMoroccan HariraCuban Black BeansRed Beans and RiceHabichuelas GuisadasTuscan White Bean Soup
