Egyptian Creamy Fava Bean Dip (Ful Medames Dip)
You know that creamy, fragrant dip found on every Egyptian table for breakfast or as meze? Ful Medames is more than just a dip: it's a true tradition. The fava beans, slowly simmered, transform into a velvety cream, brightened by cumin and garlic, and softened by lemon. Each bite takes you to the markets of Cairo, where this incomparable dip is enjoyed with warm baladi bread. A healthy, vegan and incredibly flavorful recipe, perfect for surprising your guests. Get ready to travel!
Ingredients
- dried peeled fava beans400 g
- garlic3 cloves
- lemon juice3 tablespoons
- extra virgin olive oil4 tablespoons
- salt1 teaspoon
- ground cumin1 teaspoon
- fresh parsley chopped2 tablespoons
- red onion1 small
- sweet red chili (optional)1/2 teaspoon
Instructions
- 1
The day before, soak the dried fava beans in a large amount of cold water. Drain and rinse before cooking.
- 2
In a saucepan, cover the beans with fresh water and bring to a boil. Reduce the heat and simmer for 15-20 minutes until tender.
- 3
Drain the beans, reserving a little cooking water. Blend them with garlic, lemon juice, olive oil, salt and cumin until smooth and creamy. Add some cooking water if needed.
- 4
Transfer the dip to a serving bowl. Sprinkle with chopped parsley and finely sliced red onion. Add a pinch of sweet chili if desired.
- 5
Drizzle with olive oil before serving. Serve with warm pita bread or crudités.
- 6
Enjoy warm or at room temperature, as a generous dip for your appetizers.
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