}}
z

Foul Mudammas (Egyptian Mashed Fava Beans)

By: McEvoy Ranch
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
INGREDIENTS
  • 1 (15 oz) can fava beans (sometimes called broad beans or foul mudammas), with liquid
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1⁄2 cup (120 ml) water
  • 2 cloves garlic, crushed in a mortar and pestle with 1⁄2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cumin
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 small tomato, diced
  • 1⁄2 small onion, minced
  • 4 tablespoons minced fresh parsley leaves

  • 4 tablespoons McEvoy Ranch Organic Extra Virgin Olive Oil

  • 1 lemon, wedged

VISIT THE RANCH

BOOK NOW
POPULAR POSTS
CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

Thai Lime Shrimp with Green Curry Sauce

Oranges, Olive Oil, and Chocolate

INGREDIDENTS

  • 1 (15 oz) can fava beans (sometimes called broad beans or foul mudammas), with liquid
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1⁄2 cup (120 ml) water
  • 2 cloves garlic, crushed in a mortar and pestle with 1⁄2 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cumin
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 small tomato, diced
  • 1⁄2 small onion, minced
  • 4 tablespoons minced fresh parsley leaves

  • 4 tablespoons McEvoy Ranch Organic Extra Virgin Olive Oil

  • 1 lemon, wedged

This hearty vegan bean-based dish is flavored with cumin, lemon, and garlic, and brightened by the addition of fresh herbs and vegetables. It hails from Egypt and is enjoyed as a traditional breakfast across the Middle East, but it's perfect for any meal of the day.

VISIT THE RANCH

BOOK NOW

INSTRUCTIONS

  1. Bring the fava beans (with liquid), chickpeas, and water to a simmer in a medium saucepan over medium heat. Turn off heat and use the back of a spoon to mash some of the beans (about 1⁄2 cup) against the side of the pot.

  2. Stir in the garlic, lemon juice, cumin, and black pepper.

  3. Transfer the beans to 1 large or 4 small serving dishes; drizzle on the olive oil and arrange the tomato, onion, and parsley on top in a decorative way.

  4. Serve with lemon wedges to squeeze on top.

Recipe Tags

POPULAR POSTS

CHICKEN LEMONGRASS SKEWER WITH GINGER TURMERIC OLIVE OIL

CROQUETAS DE BACALAO WITH JALAPEÑO OLIVE OIL AIOLI

Thai Lime Shrimp with Green Curry Sauce

Oranges, Olive Oil, and Chocolate

McEvoy Ranch Extra Virgin Olive Oil

Certified Organic

By CCOF

Sustainably Produced

At Our Ranch

Early Harvested

High Polyphenols

Award Winning

Extra Virgin Olive Oil

SHOP OUR OLIVE OILS
Related Recipes
Vanilla Blood Orange Martini

Vanilla Blood Orange Martini

Fall Citrus Salad with Blood Orange Olive Oil

Fall Citrus Salad with Blood Orange Olive Oil

Pomegranate Rosemary Fizz

Pomegranate Rosemary Fizz

Search

z