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Bowl of Foul Mudammas
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5 from 3 votes

How to Make Foul Mudammas

Course: dip, main course, side dish
Cuisine: African, Arab, Middle Eastern
Servings: 4 servings
Calories: 541kcal

Equipment

  • 2 sauce pans; 3-quart or larger for cooking the beans (unless using canned)
  • Dutch oven or large sauce pan for cooking the Foul Mudammas
  • potato masher

Ingredients

  • 2 cups dried fava beans, or 2 (15-ounce) cans with liquid
  • 1 cup dried chickpeas (AKA garbanzo beans), or 1 (15-ounce) can, drained
  • 1 Tablespoon olive oil
  • 1/2 medium red onion, chopped fine
  • 4 garlic cloves, minced
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon Himalayan sea salt
  • 1/2 cup low-sodium veggie broth
  • 1/8 cup unsalted tahini
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup chopped grape or cherry tomatoes, or other tomatoes of your choice
  • 1/2 cup chopped parsley
  • 1/4 cup chopped scallions, optional

Instructions

To Soak the Beans

  • Put the dried fava beans into a large-sized bowl or pot. Cover by 3 to 4 inches of water and refrigerate overnight. Do the same with the dried chickpeas in a separate medium-sized bowl or pot.
  • In the morning drain the water from the fava beans, rinse them, then recover with a couple of inches of fresh water and put them back into the refrigerator. Repeat this same process with the soaking chickpeas.

To Cook the Beans

  • Drain and rinse the chickpeas one more time. Put them into a saucepan with enough fresh water to cover by a few inches. Mostly cover the pan and bring to lively simmer over medium-high heat. Simmer for about 1-1/2 hours, or until al dente. Adjust the heat if necessary to keep at a simmer and add more water if needed so the chickpeas stay submerged. Drain the water from the pan and set the cooked chickpeas aside.
  • While the chickpeas are cooking, drain and rinse the fava beans then peel away their skins. This step will take at least 20 minutes so enlist help! See video.
  • Put the skinned fava beans into a saucepan with enough fresh water to cover by a few inches. Mostly cover the pan and bring to lively simmer over medium-high heat. Simmer for about an hour or until the beans are very soft and breaking apart. Adjust the heat if necessary to keep at a simmer and add more water if needed so the fava beans stay submerged.
  • When the fava beans are very soft, strain over a heat-proof bowl and reserve the liquid.
  •  If a thick stew is desired, mash about one third of the fava beans with a potato masher. If your goal is to create the consistency of dip, mash all of the fava beans.

To Prepare the Foul Mudammas

  • Put the oil in a Dutch oven over medium-high heat with a bit of the onion. When it starts to sizzle add the rest of the onion and sauté until softened. Add the garlic, peppers, cumin, and salt. Stir and sauté for about 30 more seconds.
  • Add the cooked chickpeas, the cooked fava beans, veggie broth, and tahini to the pan. Also add some of the reserved fava bean cooking liquid, more or less depending on the consistency desired; stir everything together. Simmer for about 5 minutes. Turn off the heat and stir in the lemon juice.
  • When serving, top each bowl with the tomatoes, parsley, and scallions.

Notes

  • Serve with flatbread such as my Vegan Gluten Free Tortillas.
  • As an option, drizzle a bit of extra virgin olive oil onto each bowl of foul mudammas right before serving.
  •  Mint and oregano also go well with this dish

Nutrition

Calories: 541kcal | Carbohydrates: 81g | Protein: 15g | Fat: 13g | Saturated Fat: 1g | Sodium: 612mg | Potassium: 1465mg | Fiber: 30g | Sugar: 13g | Vitamin A: 1164IU | Vitamin C: 27mg | Calcium: 171mg | Iron: 10mg