Egyptian Ful Medames (Fava Bean Breakfast) | CookOS

Egyptian Ful Medames

Name: Egyptian Ful Medames (Fava Bean Breakfast)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cans Fava Beans (drained (500g)); 2 cloves Garlic; 1 Juice of lemon; 1 teaspoon Ground cumin; Salt (to taste); Chopped parsley; Extra virgin olive oil; Cherry tomatoes

Ful Medames is a creamy Egyptian fava bean dip flavored with garlic, cumin, and fresh lemon juice, served as a traditional Mediterranean breakfast that comes together in minutes with pantry staples.

🌍Mediterranean 🌍North African 🏷️Ful medames

Total

30 min

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Eatwellabi · by Abi Olayiwola

Ingredients

About·Privacy·Terms

2 cans Fava Beans (drained (500g))

2 cloves Garlic

1 Juice of lemon

1 teaspoon Ground cumin

Salt (to taste)

Chopped parsley

Extra virgin olive oil

Cherry tomatoes

8 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Open the fava beans cans. Pour the beans into a colander and rinse under cold water.
2
Add the beans into a pan with two cups of water. Place on the hob at low heat and allow to simmer.
3
Wash the lemon and squeeze the juice into a bowl.
4
Peel and chop the garlic, then pour into a mortar and mash well with the pestle. Add the mashed garlic to the lemon juice bowl, then add the cumin.
5
Remove the beans from heat when most of the water is absorbed. It should take around 20 mins. Use a potato masher or wooden spatula to mash the beans coarsely.
6
Add the lemon, garlic and cumin mixture. Taste for salt and add some if needed.
7
Serve in a bowl and top with extra virgin olive oil, chopped parsley and chopped tomatoes.

Was this recipe helpful?

Tips & Notes

Pro tips

Warm the canned beans in their liquid before mashing to achieve the signature creamy texture without overworking.
Stir in olive oil and lemon juice while the beans are still warm so they absorb the flavors fully.
Toast the ground cumin briefly in a dry pan before adding to enhance its aromatic profile.
Taste and adjust salt gradually—canned beans vary in sodium, so season conservatively at first.

Substitutions

Ground cumin → ground coriander (earthier, slightly less warm)
Extra virgin olive oil → regular olive oil (less robust flavor but same texture)
Lemon juice → lime juice (slightly sharper, works well)
Cherry tomatoes → diced cucumber or radish (fresher crunch on the side)