Ful Medames with Garlic Lemon Chili Oil | CookOS

Ful Medames

Name: Ful Medames with Garlic Lemon Chili Oil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 cans fava and chickpea mix ((15 ounce each), drained and rinsed); 1 cup water; 1 teaspoon ground cumin; 1/2 teaspoon fine sea salt; 2 large garlic cloves ( crushed or finely grated); 1 large lemon ( juiced); 1 tablespoon green chili (or jalapeño, minced (optional)); 3 tablespoons extra virgin olive oil (plus more for serving); Black pepper (to taste); 1 cup tomatoes (diced); 1/2 cup parsley (chopped); pita bread; green onions; red onions; tomatoes (sliced); cucumbers (sliced)

Ful medames is a creamy Lebanese breakfast staple made by simmering fava beans and chickpeas with cumin, then topping with a vibrant garlic-lemon-chili olive oil. It's comfort food that comes together in minutes and pairs perfectly with warm pita.

🌍Lebanese 🥗Vegan 🏷️Chickpeas 🏷️Cumin 🏷️Easy stovetop 🏷️Fava beans Foul moudamas

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🏷️

🏷️Ful medames

Total

15 min

Servings

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From Alphafoodie · by Samira

Ingredients

2 cans fava and chickpea mix ((15 ounce each), drained and rinsed)
1 cup water
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
2 large garlic cloves ( crushed or finely grated)
1 large lemon ( juiced)
1 tablespoon green chili (or jalapeño, minced (optional))optional
3 tablespoons extra virgin olive oil (plus more for serving)
Black pepper (to taste)
1 cup tomatoes (diced)
1/2 cup parsley (chopped)
pita bread
green onions
red onions
tomatoes (sliced)
cucumbers (sliced)

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Instructions

1
Drain and rinse the cans of beans. Add them to a saucepan with the water, cumin, and sea salt. Bring to a gentle simmer over medium heat, stirring occasionally, until hot and soft, 8 to 12 minutes.
2
Mash about half of the beans in the pot with a potato masher or a sturdy fork. The mixture should look thick and spoonable, not smooth.
3
In a small bowl or mortar, combine the crushed garlic, lemon juice, green chili, and olive oil. Stir until loose and glossy.
4
Remove the beans from the heat. Fold most of the garlic lemon chili olive oil sauce into the beans. Taste and adjust with more salt or lemon. If it thickens, loosen with a splash of water or olive oil.
5
Spoon the ful medames into a shallow bowl. Top with chopped tomatoes and parsley, then drizzle with more olive oil. Serve warm with pita, sliced vegetables, pickles and any herbs you like.

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Tips & Notes

Pro tips

Crush or finely grate the garlic cloves raw into the chili oil—don't cook them. Raw garlic stays sharp and pungent, which brightens the whole dish.
Warm the beans gently in the pot over low heat; high heat can cause them to break down and become mushy rather than creamy.
Finish with extra olive oil drizzled on top just before serving for richness and visual appeal.
Fresh toppings (diced tomatoes, cilantro, or pickled onions) add crucial textural contrast to the creamy base.

Substitutions

Fava and chickpea mix → all chickpeas or all white beans (note: slightly less earthy flavor, but still delicious)
Green chili → red pepper flakes or cayenne (note: adjust to taste; ground spices are more intense)
Extra virgin olive oil → regular olive oil (note: loses some peppery complexity, but still works)

Storage & make-ahead

Refrigerate covered for up to 4 days. Reheat on the stovetop over low heat, adding water as needed to restore creaminess. Store the garlic-chili oil separately to prevent it from becoming rancid.

Common Questions

Can I use dried fava beans instead of canned?

Yes. Soak dried fava beans overnight, then boil until very tender (1–2 hours). Drain, rinse, and proceed with the recipe. Canned are faster and equally delicious.

What's the best way to store leftover ful medames?

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water to restore creaminess. Store the chili oil separately to keep it fresh.

Is ful medames vegan?

Yes, this recipe is naturally vegan. All ingredients are plant-based—no dairy, eggs, or meat.

How do I get it extra creamy?

Mash some of the beans against the side of the pot while simmering, or blend a portion of the cooked beans and stir back in. Don't overblend—you want some texture.