Foul Mudamas (Fava beans)

Name: Foul Mudamas (Lebanese Fava Bean Breakfast)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Lebanese
Ingredients: 1 can of fava beans; 1 clove of garlic; A good pinch of salt; A pinch of cumin (or kamouneh); A good squeeze of lemon; A good drizzle of extra virgin olive oil

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Foul Mudamas is a quick Lebanese breakfast of mashed fava beans finished with raw garlic, fresh lemon juice and good olive oil—creamy, garlicky, and naturally vegan.

More like this:🌍Lebanese 🏷️Brunch 🏷️Healthy 🏷️Quick and easy

Total

10 min

Servings

2

Recipe Source

View original recipe

From Zaatarandzaytoun · by Zaatar and Zaytoun

Ingredients

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6 Ingredients

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Instructions

1
Open a can of fava beans and rinse the beans. Transfer to a small pot and cover with water and heat up for five minutes
2
Meanwhile in a wide bowl, add the salt and bash the garlic clove with a pestle. Add the cumin (or kamouneh) and lemon. Mix
3
Scoop out the beans onto the garlic, taking a little splash of the water as you do not want the beans too dry or too runny.
4
Partially press some of the beans with a fork so some are squished and some are not. Taste and adjust the seasoning as necessary
5
Spoon the foul into a shallow bowl and drizzle some extra virgin olive oil
6
Garnish with finely chopped tomatoes and parsley (optional)
7
Serve with flat breads and a small side plate of pickles, sliced tomatoes, mint, olives, radishes and cucumber.

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Tips & Notes

Pro tips

Don't drain canned fava beans—use the liquid to adjust consistency; start with a little mashing liquid, add more if needed.
Mince the garlic very fine or use a microplane so it distributes evenly and doesn't overpower in raw clumps.
Always dress with lemon and olive oil just before serving; acid and fat are essential to balance and flavor.
Taste and adjust salt carefully—canned beans may already contain salt, so go slow.

Substitutions

Canned fava beans → Dried fava beans (soak and boil until tender, then drain)
Extra virgin olive oil → Regular olive oil or tahini thinned with lemon (less fruity, more nutty)
Fresh garlic → Garlic powder, ¼ tsp per clove (use only if fresh unavailable; less pungent)

Storage & make-ahead

Store cooled mashed beans (without garlic, lemon, oil) in an airtight container up to 3 days; reheat gently in a small pot with a splash of water, then finish with fresh garlic, lemon and olive oil.