FUL MUDAMMAS

FUL MUDAMMAS

Warning - once you've had this dish you might become addicted to it. Ful Mudammas seems to check all the boxes for a perfect dish.

A longstanding staple in the Arab world, this fava bean dip dates back to biblical times, its main ingredient being indigenous to the Fertile Crescent where this dish originates. The name itself means “Fava beans” in Arabic. 

It's healthy, filling, economical and insanely delicious!

We made ours with a bit of a twist using "dibs", the classic mix of tahini and molasses as a sweet and savory topping to the dip. Not traditional, but delicious!

FUL MUDAMMAS WITH DIBS

CATEGORY 

Breakfast

SERVINGS

4

PREP TIME

30 Minutes

 


INGREDIENTS

 Smoothie:

  • 10-12 cherry tomatoes
  • Salt
  • Extra-virgin olive oil
  • 3 cloves garlic, roughly chopped
  • 1 tsp ground cumin seeds, (preferably freshly ground)
  • 1 15-oz can fava beans, rinsed and drained
  • 1 small, vine-ripened tomato, chopped and divided
  • ½ lemon, juiced
  • 1 bunch flat-leaf parsley, chopped, for garnish
  • 2 green onions, chopped, for garnish
  • Dukkan Tahini
  • Dukkan Molasses

     

    Step 1:

    Preheat oven to 400°F. On a baking sheet lined with parchment paper, coat cherry tomatoes with salt and a drizzle with olive oil until thoroughly coated. Roast tomatoes for 15 to 20 minutes until they are caramelized. Set aside.

     

    Step 2:

    Add chopped garlic, a pinch of salt and 1 tsp oil to a pestle and mortar and crush into a thick paste.

     

    Step 3:

    On a wide pan over low heat, add a drizzle of olive oil. Add garlic paste to the pan and lightly cook. Add cumin and cook with garlic until fragrant.

     

    Step 4:

    Add drained fava beans to pan and sauté for 5 minutes. Add salt to taste. Mix well, then turn off heat.

     

    Step 5:

    Use potato masher or the back of a wooden spoon or spatula to roughly crush fava beans to favored consistency. Add a splash of water if you prefer to adjust the consistency.

     

    Step 6:

    To fava bean mixture in pan, stir in half of the roasted cherry tomatoes and ¾ chopped tomato (leave ¼ for garnish) and mix well. Add lemon juice and ¼ cup olive oil and mix well.

     

    Step 7:

    Transfer to a serving plate. Mix 1 tbsp Molasses and 1 tbsp Tahini in a small bowl and drizzle on top.

     

    Step 8:

    Garnish with remaining roasted tomatoes, chopped tomatoes, parsley and green onions. Drizzle with a final bit of olive oil. Serve with warm pita bread (or Arab grandma style, with raw onions soaking in olive oil).

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