← Nouns Cooking · Lebanese & Turkish

Ingredients

• 2 cans fava beans / ful (400 g tins), with their liquid
• 3 cloves Garlic
• ½ tsp Salt
• 1½ Lemon, juiced
• 1 tsp ground cumin, plus extra to serve
• 4 tbsp extra virgin olive oil
• 1 Tomato, diced
• 1 handful Parsley, chopped
• 1 Green chilli, finely chopped (optional)
• 4 warm pita, to serve (optional)
• 1 handful radishes, mint and spring onions, to serve (optional)

Method

1. Tip the beans and their liquid into a pan with a splash of water and simmer over medium heat for 8–10 min, until hot and very soft.
2. Crush the garlic and salt together into a paste.
3. Mash about half the beans roughly with a potato masher or fork, leaving the rest whole, then stir in the garlic, lemon juice and cumin. Add a little hot water if it is too thick.
4. Spoon into a shallow bowl and top with tomato, parsley, chilli, a pinch of cumin and lots of olive oil. Serve with warm pita and a plate of radishes, mint and spring onions.

Tips

• Pita makes it non-gluten-free; scoop with cucumber or gluten-free bread instead.
• Add half a tin of chickpeas for the Lebanese foul mudammas mix.

Sources

Written in our own words after cross-checking these recipes:

Simply Lebanese Falasteeni Foodie Unicorns in the Kitchen