Recipe: Ful Medames (Lebanese Fava Beans)

Even though ful medames originated in Egypt, many other countries consume this dish and have their own way of preparing it.

Ingredients:

• 3 cans of Talia’s Plain Fava Beans
• 1 can of Talia’s Chickpeas, rinsed and drained
• 5 cloves of garlic, crushed
• 1 lemon, juiced
• 2 tbsp. tahini paste
• 1 tsp. ground cumin
• 1 tsp. salt, divided
• 1/2 tsp. cayenne pepper (optional)
• 1/2 bunch of parsley, chopped (for garnish)
• 1 tomato, chopped (for garnish)
• Olive oil (for garnish)

Instructions

1. Pour out the fava beans (with liquid) and drained chickpeas into a large pot on medium heat. Cook for about 10 minutes and then move into a serving bowl. Lightly mash up the beans until 1/2 of the mixture is mashed (or more, depending on your preference).
2. Crush the garlic and 1/2 tsp. salt together in a mortar and pestle.
3. Add the garlic and salt mixture to the mashed beans. Also add the lemon juice, cumin, tahini paste, and the remaining salt. Stir well to combine.
4. If you would like more spice, add in cayenne pepper.
5. Before serving, drizzle with olive oil and garnish with parsley and tomatoes.

*Original recipe from Simply Lebanese.