Name: Fava Dip
Yield: Makes 4 cups [1 kg]
Ingredients: One 15 or 19 oz [430 or 540 g] can fava beans (foul mudammas); 1 small tomato, diced; Sliced Persian cucumbers or seasoned pita chips, for serving; 1 small hot red chile, seeded and minced; 2 Tbsp fresh lemon juice; 1 Tbsp finely chopped fresh parsley; 2 Tbsp extra-virgin olive oil; 1 tsp ground cumin; 1 tsp fine sea salt; Aleppo pepper, for garnish; ½ cup [20 g] chopped fresh parsley, for garnish; 2 garlic cloves, minced; 1 small onion, diced; 1 ripe tomato, diced, for garnish

Preparation info

Makes
4 cups

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Like chickpeas, canned fava beans (also labeled “foul mudammas”) are a convenient and flavorful staple to keep on hand, and the quality is generally nearly as good as freshly cooked dried beans. When I use canned, I don’t drain them, as I think the liquid adds body to the mixture, but if you have concerns about sodium, you maybe prefer to rinse them under running water.