Foul Mudammas (Egyptian Fava Beans)
Foul mudammas is a creamy, hearty Egyptian fava bean dip seasoned with ground cumin, fresh parsley, and a tangy lemon-garlic sauce that delivers flavor without excessive heat.
Foul mudammas is a creamy, hearty Egyptian fava bean dip seasoned with ground cumin, fresh parsley, and a tangy lemon-garlic sauce that delivers flavor without excessive heat.
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In a cast iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.
In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.
Serve with pita bread, sliced veggies and olives.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, thinning with olive oil or water as needed.
Yes, but dried beans require overnight soaking and 1-2 hours of simmering. Canned beans offer a convenient shortcut with the same creamy result.
Yes, this recipe is naturally vegan—it uses only fava beans, vegetables, herbs, lemon, and olive oil.
The hot peppers add flavor and a mild kick, not heat. You can reduce or omit them if you prefer no spice at all.
Serve warm with pita bread and fresh vegetables, or as part of a mezze spread with hummus, tahini, and falafel.
Yes, foul mudammas tastes great made 1-2 days in advance. Reheat gently on the stovetop or microwave, adding extra olive oil or water if needed to restore creaminess.
