Foul Medammas
Prep time
Cook time
Total time
Foul is a dip or a mezze you can eat/marry with others such as fresh Lebanese bread, Labne, Tabboule and hommous. It is very easy to make and delicious.
Recipe type: Dip
Cuisine: Middle Eastern
  • 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)
  1. If you have dried foul, soak it for at least 24h. Then boil it for at least 2 hours.
  2. 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.
  3. In a bowl, pour lemon juice, olive oil, crushed garlic and cumin seeds and powder, all spice, salt, pepper. Put aside to marinate.
  4. 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.
  5. Pour the beans and juice in the marinade.
  6. 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.
  7. Then do you magic if needed and add a bit of lemon, olive oil, salt, pepper, cumin, lemon zest or sumac.
  8. Serve!
Recipe by The Flo at