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homemade ful medames from scratch

Ful Medames Fava Bean Dip (Pressure Cooker)


  • Author: Lilian B.
  • Prep Time: 6 hours
  • Cook Time: 1 hour 30 minutes
  • Total Time: 7 hours 30 minutes
  • Yield: 16 1x
  • Diet: Vegan

Description

Ful medames (foul moudamas) is a very popular breakfast dish in Egypt. This freezer-friendly recipe is made using dried beans either on the stovetop or with a pressure cooker.


Ingredients

Scale

Homemade Ful Beans

  • 350 gr/ 12 oz. of dried foul beans (fava beans)
  • 1 cup of dried chickpeas
  • 1/2 cup of red lentils
  • 1 medium tomato
  • 3 medium carrots
  • 5 cloves of garlic
  • 1/2 tsp baking soda

Ful Medames Dip

  • 4 cups of cooked ful medames beans
  • 1 cup chopped tomatoes
  • 1 cup chopped Persian cucumber (or English cucumber)
  • 1/2 cup chopped red onion
  • 2 cloves of fresh garlic
  • 1 lime
  • 2 tbsp of tahini
  • 2 tbsp of olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste

Instructions

Make the Ful Beans

  1. In a large pot, add the dried fava beans, dried chickpeas, and lentils. Fill the pot with water covering the beans with at least 3 inches of water and add the soda. Soak the beans for 6 hours.
  2. Drain the beans. Add the beans to the pressure cooker pot.
  3. Peel and roughly chop the carrots. Chop the tomato. Peel and chop the garlic. Add the vegetables to the pressure cooker pot.
  4. Fill the pressure cooker pot or stovetop pot with water covering the beans by at least 2.5 inches.
  5. If using an Instant Pot or stovetop pressure cooker, cook the beans on high for 1 hour 30 minutes. If using a regular pot, bring to a boil then turn down the heat to medium-low and cover. Cook on medium-low heat for about 4 to 5 hours. You will need to check the water levels if using a regular pot to make sure they don't get too low. The beans are finished cooking when they are easy to mush with a fork.
  6. Release the pressure from the pressure cooker.
  7. Drain the beans in a strainer and reserve just a little bit of the bean cooking liquid (about 1.5 cups to 2 cups).
  8. Store the cooked beans in freezer-friendly storage bags. 

Make the Ful Medames Dip

  1. Add 4 cups of the ful medames to a bowl. 
  2. Chop the tomato, cucumber, and onions. Mash the garlic with some salt using a mortar and pestle. Squeeze the lime.
  3. Add the tahini, mashed garlic, lime juice, ground cumin, salt, and pepper to taste. Mix with the mashed beans.
  4. Add the chopped tomatoes, cucumbers, and onions. Mix all together.
  5. Add the olive oil on top.

Notes

  • If you don't have a pressure cooker, you can cook the beans on the stovetop in a large pot on medium heat covered for about 4 hours. Make sure there is a generous amount of water at all times, so the beans don't burn. I keep the water level between 2 inches and 3 inches making sure the water doesn't go below 1" at all times.
  • Nutritional information is only for the ful beans, not the ful medames dip.
  • Category: Breakfast
  • Method: Pressure Cooker
  • Cuisine: Egyptian

Nutrition

  • Serving Size: 1 cup
  • Calories: 230
  • Sugar: 2 g
  • Sodium: 217 mg
  • Fat: 16 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 5 g
  • Protein: 9 g
  • Cholesterol: 0 mg

Keywords: foul moudamas, ful medames, foul moudammas, mudamas, fava bean dip, egyptian ful, egyptian foul beans

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