Ful Mudammas
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
2 servings
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Calories
206 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Ful Mudammas
Description
Ful Mudammas is prepared by cooking peeled fava beans with sautéed onion, garlic, and cumin, allowing the flavors to meld as the beans soften. The cooking liquid reduces to concentrate taste, and lemon juice is added before mashing to enhance brightness. The final consistency is semi-smooth, combining soft beans and fragrant spices.
The dish’s flavor profile balances the earthiness of fava beans with the warmth of cumin and the acidity of lemon. Optional toppings like hard-boiled eggs, fresh tomato, and tahini add variety in texture and richness. It is typically served warm as a hearty breakfast or light meal.
Roasted garlic can be used for a mellower garlic flavor, adding depth to the dish. Adjust seasoning with salt, pepper, and spices to taste during cooking.
Ingredients
- 2 cups fava beans 16 oz, peeled and cooked or canned
- extra virgin olive oil
- 1/2 onion minced
- 2 cloves garlic or 4 roasted - see notes, raw
- 1 teaspoon cumin
- 1/2 cup water
- salt to taste
- black pepper to taste
- lemon or more to taste, juice from 2 fresh
Optional Toppings
- egg if making vegan do not use, hard boiled, sliced
- tomato diced, ripe, red
- onion raw, sliced into rings
- parsley fresh, minced, or cilantro
- red chili pepper flakes
- paprika
- tahini sauce
Instructions
- If cooking dried fava beans, prepare them using the instructions on my blog - How to Prepare Fava Beans. If using canned fava beans, pour them into a colander to drain. Rinse the beans in cold water. Set aside, then continue with recipe.In a large skillet, heat 1 tbsp olive oil over medium heat. Fry the diced onion till it becomes translucent and golden. Add garlic and cumin, sauté for 1 minute till fragrant. Add the fava beans to the pan, then add about ½ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, season with salt and pepper to taste (I usually add about ½ tsp salt and 1/8 tsp of pepper). Cover the skillet.
- Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75 percent. Remove from heat.
- Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency; it should be a little more chunky than hummus. For a mashing tool, I like to use my spice pestle. You can also use a potato masher or the back of a large metal spoon.
- Serve each portion on a plate as you would hummus. Create a shallow basin in the center of the ful mudammas. Drizzle olive oil lightly inside the basin, then garnish with the ingredients of your choice. Serve hot.
Notes
- Use roasted garlic for a milder, sweeter garlic flavor if desired.
- If using dried fava beans, prepare following proper soaking and cooking instructions before starting this recipe.
- The dish can be topped with hard-boiled egg slices, fresh tomatoes, parsley, and tahini for additional flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 13g | 26% |
| Sodium | 14mg | 1% |
| Potassium | 513mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 82mg | 8% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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