CSA Food Box #9: Fava Bean Dip Recipe – Foul Mudammes

OK, it must have taken us until this week to finally understand Fava Beans (i.e. shell them the proper way) and to find a recipe that makes them taste good.  This is the best Fava Bean Recipe that we have found so far!

Thanks to Martha Stewart I figured out that you need to do an initial de-podding of the Fava Beans. Then you need to boil them.  Then after boiling the Fava’s you need to blanch them in cold water for a few minutes.  After blanching the Fava’s you have to then peel them from their exterior shell to find a smaller greenish bean. Then they are ready to work with!

Egyptian Fava Bean Dip (Foul Mudammes) Recipe

From: http://www.recipezaar.com/recipe/Egyptian-Fava-Bean-Dip-Foul-Mudammes-9154

*NOTE: We did not use the potato!

Ingredients

  1. First, cook onion in vegetable oil until limp.
  2. Add garlic and cook a little.
  3. Add large chopped tomato and cook until it just starts breaking apart.
  4. Add spices and lemon juice and stir.
  5. Add fava beans and salt to taste.
  6. Leave on low heat for about 15-20 minutes.
  7. Put in blender and puree until smooth.
  8. Place in serving dish and drizzle generously with olive oil.
  9. Eat with Carol’s pita bread (warm crusty french bread is good too).
3 comments… add one
  • Les, I really like the idea of a Fava Bean dish , but I am on the road a lot and just don’t seem to have the time to ‘depod’ a second time. Any suggestions? Or am I lost? Thank you!

  • I’ve been on the lookout for dairy-free dips and this just might be the most interesting one yet. Why did you choose to omit the potato?

  • Hi Sara, we thought it would be to starchy with the potato and the fava beans. I also thought it would be less like an appetizer dip and more filling like a side dish. Let me know if you make it with the potato.

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