Yield: 5 Servings

Adapted from: MediterraneandiDish

Foul Mudammas or Ful Medames recipe, made with hearty, creamy fava beans and loaded with flavor from ground cumin, fresh herbs, and a zippy lemon garlic sauce with hot peppers! Don’t worry, the sauce is not spicy, but it adds just the right kick.
I use a shortcut in this quick fava beans recipe. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!

• 2cans plain fava beans (13 to 15 oz each can) (see notes if using dry fava beans)
• ½cup water
• Kosher salt
• ½-1tsp ground cumin
• 1-2hot peppers, chopped (jalapenos will work here)
• 2garlic cloves, chopped
• 1large lemon juice of
• extra virgin olive oil
• 1cup chopped parsley
• 1tomato, diced

To serve:

• Warmpit bread
• Sliced tomatoes
• Sliced cucumbers
• Green onions
• Olives

In a cast-iron skillet or saucepan, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.

In a mortar and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.

Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.

Serve with pita bread, sliced veggies and olives.

To make from dry fava beans: Start with 1 cup of dry fava beans. Soak in plenty of water over night (beans will expand in size.) Drain and discard soaking water. If you like, peel the beans and discard the hard skin. Place beans in a large pot or saucepan and add plenty of water (about 5 cups or so.) Bring them to a boil over medium-high heat, then cover part-way and let simmer for about 1 hour. Drain and discard water. Proceed with foul muddamas recipe above.