This is a very simple recipe and the staple of a lot of people in Egypt, Lebanon, Syria and other Arab countries.
It is made of broad beans boiled (from a can or dried and soaked) and then lightly crushed with a fork along with cumin, lemon juice, olive oil, garlic, salt and pepper.
It is better warm, on home-made Lebanese bread, or any good bread.
In Australia, it is very easy to find the cans, the good ones, made in Lebanon. You can also buy the dried beans special to Foul Medammas in Middle Eastern grocery shops. Just ask for foul (pronounced FULL).
Try it once, it could become your easy comfort food dip :)
It is important to rinse the beans well after opening the can.
You can add a bit of Lebanon on top: a pinch of Sumac and a bit of lemon zest.
- 1 large can of Foul Medammas (Cortas is my favourite brand, it is made in Lebanon, but you can use any other) or dried brown broad beans from a Middle Eastern grocery store.
- 1 lemon juiced
- 4 tbs tasty olive oil or less (to taste)
- 1 or more garlic clove crushed
- 1 tbs cumin seeds
- 1 tsp ground cumin
- 1 tsp Lebanese all spice (optional)
- Salt and pepper to taste.
- 1 pinch sumac to decorate (optional)
- 1 pretty leaf of parsley to decorate (optional)
- If you have dried foul, soak it for at least 24h. Then boil it for at least 2 hours.
- If you are using canned foul, pour it in a colander and rinse it well. Tip it in a saucepan and cover with cold water. Bring to the boil. Simmer for 15 mins.
- In a bowl, pour lemon juice, olive oil, crushed garlic and cumin seeds and powder, all spice, salt, pepper. Put aside to marinate.
- Once your foul has cooked enough (according to the beans you use see above) tip it in a colander keeping the equivalent of ½ cup of cooking water or juice with the beans.
- Pour the beans and juice in the marinade.
- Crush mildly with a fork until you have reached you favourite consistency. I like it crushed but not puréed :) It is nice to see a bit of the beans shape.
- Then do you magic if needed and add a bit of lemon, olive oil, salt, pepper, cumin, lemon zest or sumac.