Broad Bean Salad

Name: Broad Bean Salad (Ful m’dammas)
Cuisine: Palestinian
Ingredients: 1 hot pepper, finely chopped; Olive oil and some extra lemon juice for serving; Olive oil and some extra lemon juice for serving; 1 cup freshly squeezed lemon juice; 4 garlic cloves, crushed; 2 tsp salt; ¾ tsp pepper; ⅓ cup tahineh; 500 g (1 lb 2 oz) beans

Ful m’dammas

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

Hummos and ful m’dammas are as inseparable as butter and jam and find their place of honour at every brunch, picnic or barbecue. It is also the poor man’s staple and goes a long way when dipped with bread. The secret of a successful plate of ful is in its consistency, which should be soft for easy dipping.

Ingredients

500 g (1 lb 2 oz) beans
⅓ cup

Asia
Palestine
Brunch
Gluten-free
Vegan

Method

Pre-soak the beans in water and half a tsp of sodium bicarbonate for a few hours or overnight. Cover them with water, cook them on medium heat until they boil, then lower the heat and let them simmer, covered, for 1½ hours. Check the water and add as necessary. The only way to get the beans right is to over cook them until they mash under the pressure of the back of a spoon against the sides of