Foul Mudammas (Egyptian Fava Beans)

Name: Foul Mudammas (Egyptian Fava Beans)
Prep time: 15 min
Cook time: 10 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 2 cans plain fava beans,; ½ cup water; Kosher salt; ½ to 1 tsp ground cumin; 1 to 2 hot peppers, (chopped (jalapenos will work here)); 2 garlic cloves, (chopped); 1 large lemon, (juice of); Extra virgin olive oil,; 1 cup chopped parsley; 1 tomato, (diced); Warm (pita bread); Sliced tomatoes; Sliced cucumbers; Green onions; Olives

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.

🌍Mediterranean 🥗Vegan 🏷️Egyptian fava beans 🏷️Fava beans 🏷️Foul mudammas

Total

Servings

5

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From The Mediterranean Dish · by Suzy Karadsheh

Ingredients

2 cans plain fava beans,
½ cup water
Kosher salt
½ to 1 tsp ground cumin
1 to 2 hot peppers, (chopped (jalapenos will work here))
2 garlic cloves, (chopped)
1 large lemon, (juice of)
Extra virgin olive oil,
1 cup chopped parsley
1 tomato, (diced)
Warm (pita bread)
Sliced tomatoes
Sliced cucumbers
Green onions
Olives

15 Ingredients

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Instructions

1
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.
2
In a morter and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.
3
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.
4
Serve with pita bread, sliced veggies and olives.

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Tips & Notes

Pro tips

Don't skip the cumin—it's the signature spice that defines foul mudammas; taste as you go and adjust to preference.
Mash or blend the fava beans to your preferred texture: chunky for rustic, smooth for dip-like consistency.
Add the lemon juice at the end to prevent the beans from breaking down further; reserve some juice to adjust tanginess.
Warm the beans gently after adding the sauce to preserve the brightness of fresh parsley and herbs.

Substitutions

Hot peppers → jalapeños or omit entirely (no change to technique)
Fresh parsley → cilantro or mint (changes flavor profile slightly)
Lemon juice → lime juice (adds different citrus brightness)

Storage & make-ahead

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.

Common Questions

Can I use dried fava beans instead of canned?

Yes, but dried beans require overnight soaking and 1-2 hours of simmering. Canned beans offer a convenient shortcut with the same creamy result.

Is foul mudammas vegan?

Yes, this recipe is naturally vegan—it uses only fava beans, vegetables, herbs, lemon, and olive oil.

How spicy is the lemon-garlic sauce?

The hot peppers add flavor and a mild kick, not heat. You can reduce or omit them if you prefer no spice at all.

What's the best way to serve foul mudammas?

Serve warm with pita bread and fresh vegetables, or as part of a mezze spread with hummus, tahini, and falafel.

Can I make this ahead of time?

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.