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.
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Open the fava beans cans. Pour the beans into a colander and rinse under cold water.
Add the beans into a pan with two cups of water. Place on the hob at low heat and allow to simmer.
Wash the lemon and squeeze the juice into a bowl.
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.
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.
Add the lemon, garlic and cumin mixture. Taste for salt and add some if needed.
Serve in a bowl and top with extra virgin olive oil, chopped parsley and chopped tomatoes.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water to restore creaminess.
Yes, soak overnight and simmer 1–2 hours until very soft, then mash. Canned beans are faster and yield the same creamy texture.
Mash the warm beans with a fork or potato masher until mostly smooth but still slightly chunky. Reserve liquid from the can to adjust thickness.
Yes, it is naturally vegan when made with olive oil and no animal products.
Serve with warm pita bread, hard-boiled eggs, sliced tomatoes, cucumber, and olives for a complete breakfast.
Make up to 2 days ahead; store covered in the refrigerator and warm gently on the stovetop, thinning with water if needed.
