MIDDLE EASTERN BEAN DIP (FOUL MUDAMMAS)
My best friend is Syrian and taught me to make this. It is often eaten for breakfast, but I like to make it for dinner. It is vegan and great for fasting periods. If you cannot find fava beans, check a middle eastern market. Add more lemon juice if you like it bitter! Serve with pita bread. It's also great with Kalamata olives, feta cheese, and lemon wedges.
Provided by arhiles
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons olive oil in a skillet over medium heat; cook and stir the onion in the hot oil until tender, about 5 minutes. Add the fava beans, garbanzo beans, and water to the onion; bring to a boil, stirring occasionally. Stir the tomato paste, lemon juice, 1 tablespoon olive oil, the garlic, tahini, and cumin through the bean mixture; return the mixture to a boil and allow to cook at a boil for 5 minutes. Remove from heat.
- Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 43.4 g, Fat 9.3 g, Fiber 9.1 g, Protein 10.7 g, SaturatedFat 1.2 g, Sodium 591.6 mg, Sugar 4.6 g
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