Foul Mudammas Yemeni Style Qulaba

Name: Foul Mudammas Yemeni Style Qulaba
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Arabian
Ingredients: 1 cup cooked or canned fava beans (read the notes for cooking dried fava beans); 1 medium tomato chopped; 1 finely chopped garlic clove; 2 tablespoons olive oil; Salt to taste; 1 medium chopped onion; 2 tablespoons tahini (sesame paste); 1/2 teaspoon cumin powder; Water

Foul Mudammas Yemeni Style is a creamy fava bean dip blended with tahini, garlic, and cumin that serves as both a dip and sandwich spread. This vegan dish comes together in minutes and delivers authentic Arabian flavor without chickpeas.

🌍Arabian 🥗Vegan 🏷️Foul mudammas 🏷️Qalaba

Total

25 min

Servings

3

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Munatycooking · by Muna Kenny

Ingredients

1 cup cooked or canned fava beans (read the notes for cooking dried fava beans)
1 medium tomato chopped
1 finely chopped garlic clove
2 tablespoons olive oil
Salt to taste
1 medium chopped onion
2 tablespoons tahini (sesame paste)
1/2 teaspoon cumin powder
Water

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Instructions

1
Heat the olive oil in a frying pan and then add the chopped onion. When the onion is translucent, add the tomatoes and garlic and cook for three minutes on medium heat.
2
Add the cumin powder and salt and cook for a few seconds.
3
Now add the rinsed and drained fava beans and cook for three minutes on medium-low heat. Make sure not to burn the fava beans.
4
Pour around a quarter cup water and then mash the foul/fava beans with a masher.
5
Add the tahini and cook for a few seconds. If you want to make sandwiches, this is the last step, but if you want to make it into a dip, follow the next step.
6
Pour 1/2 cup hot water and stir for 2 minutes on medium heat.
7
When serving as a dip, drizzle tahini and a generous amount of olive oil with chopped tomatoes and onion.

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Tips & Notes

Pro tips

Toast cumin powder lightly in a dry pan before adding to deepen its flavor and reduce any raw spice bite.
Add garlic and onion finely to avoid chunks; blend until completely smooth for an authentic creamy texture.
Taste and adjust salt last—tahini and canned beans may already contain salt, so avoid over-seasoning early.
Serve warm or at room temperature with a well of olive oil on top and a pinch of cumin for visual appeal.

Substitutions

Tahini → sesame seed paste (note: less smooth, may need thinning with water)
Cumin powder → 1/4 teaspoon ground coriander for a lighter, citrusy note
Olive oil → neutral oil like sunflower (note: loses authentic flavor)
Canned fava beans → dried fava beans soaked 8 hours and boiled until tender (note: requires 1.5–2 hours total cooking)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days. Reheat gently on low heat or serve cold; drizzle with olive oil before serving to restore moisture.

Common Questions

Can I use canned fava beans for this recipe?

Yes, canned fava beans work perfectly and save time. Drain and rinse them before blending to remove excess sodium.

What's the difference between foul mudammas and hummus?

Foul mudammas uses fava beans as the base instead of chickpeas, making it creamier and earthier. Tahini, garlic, and lemon (or vinegar) appear in both but the bean type defines each dip.

How do I make this thicker or thinner?

Add water gradually to reach desired consistency—a dip should hold its shape, while a spread is smoother. Start with 2 tablespoons water and adjust upward.