Foul mudammas is a creamy, garlicky fava bean dip from the Levantine and Egyptian tradition, made by mashing canned or cooked fava beans with lemon juice, garlic, and olive oil. It's a protein-rich breakfast staple and mezze that comes together in under 10 minutes.
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Open fava beans, wash and rinse well.
Place fava beans in a pot, add water and bring to a boil.
In a separate bowl pour fava beans with water and mash well until all beans are softened.
Mix da’ah: fresh lemon juice, crushed garlic with pepper and salt, pour da’ah over foul and mix well. Adjust to taste.
Pour olive oil on top and garnish with parsley
Serve with khubez (Arabic flatbread).
Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop with a splash of water to restore creaminess.
Yes. Soak dried fava beans overnight, then simmer 45–60 minutes until very soft before mashing. Canned beans are faster and equally authentic.
Mash the warm beans thoroughly or use a potato ricer. Reserve some bean liquid to adjust consistency—add water or the starchy cooking liquid gradually until you reach your desired creaminess.
Yes, when made with olive oil and no meat. It's naturally plant-based and high in protein and fiber.
Start with 1–2 cloves instead of 2–4. You can always add more after tasting. Raw garlic intensifies as it sits.
Yes. Refrigerate up to 3 days in an airtight container. Warm gently on the stovetop with a splash of water to restore creaminess before serving.
