Fuul Mudammas (without tahini)

Fuul Mudammas

If you LOVE hummus, then fuul mudammas is about to be a new favorite! This delicious fava bean dip is typically eaten for breakfast with pita bread and vegetables. My family makes this with a salsa made from parsley, lemon, salt and jalapeno. We mix some of the the salsa into the crushed fava beans and drizzle on some good quality olive oil on top. Eat this with pita bread and its heavenly!

Fuul Mudammas

Typically, my family has always made fuul mudammas with tahini , but since we’ve discovered my daughters allergy to sesame, we’ve adjusted how we make certain dishes, including this one. We’re still on the lookout of a tahini substitute for hummus, if anyone has one please let me know!

How we eat fuul mudammas

This dish can typically be found on a Sunday morning breakfast table in any Arab household along with other favorites like pickled veggies, pita bread, hummus, fried cheese. Or even eaten as a meal for lunch or dinner. This would also be delicious with my Arab breakfast strata which combines all those flavors into one!

Fuul Mudammas

When you make this fuul mudammas, leave a comment and rate the recipe to let me know your thoughts. Also, share a picture or tag me on Instagram @thebitewithjackie, I love seeing all your remakes!

Fuul Mudammas

Fuul Mudammas (Without tahini)

If you love hummus, fuul mudammas is about to be your new favorite breakfast!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Middle Eastern
Servings 4

Ingredients
  

  • 1 can fuul fava beans – NOT the premade fuul mudammas, rinsed and drained
  • ½ bunch parsley washed & half of stems cut off
  • ½ lemons juice about 1/4 cup
  • ½ to 1 jalapeno, very finely diced seeds and veins removed
  • 1 clove garlic
  • Salt to taste
  • Extra Virgin olive oil for topping

Instructions
 

  • In a small saucepan, add the fava beans and cover them with water. Place on the stove on medium high heat and bring to a boil. Set aside
  • Dice the garlic and jalapeno and add to a mortar and pestle. Add in the parsley and salt and grind until a very rough paste forms. Add in the lemon juice to the mortar and pestle and mix with the rest of the ingredients. (If you don’t have a mortar and pestle, a mini food processor will work as well.
  • Remove most of the water used to boil the fava beans, reserving about ¾ cup with the beans in the same sauce pan. Using the same pestle (the pounding tool) or a fork, mash up the beans with their water until desired consistency is reached. Add in half of the parsley and jalapeno mix and stir.
  • Taking 2 plates (or one – but we always use 2 for this amount of fuul), place the fuul in the center. Top with the remainder of the parsley garnish along with a drizzle of good quality olive oil and enjoy! Sahtein!
Keyword Fava Beans, Fuul Mudammas!

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