I’ve been taking a break from cooking for the past few days. On Friday I made my favorite lasagna, but after that, I didn’t cook one thing, unless you count steamed vegetables, until Monday night. With my husband out of town, my daughter and I happily dined on leftovers and take-out from the local natural food store. I think I needed a little cooking break.
But last night I got back into the swing of things with an easy meal that all three of us enjoyed. I put a batch of Spiced Lentils and Rice into the rice cooker, and while it was cooking, I prepared a salad and a dip for pita bread. We have hummus so often that I thought we were due for a change, and this version of Ful Medames, a delicious dip made of cooked fava beans, really hit the spot.
Ful Medames (Fava Bean Dip)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 cans (3 cups) fava beans, rinsed and drained
- 1 tsp. ground cumin
- 1/4 tsp. cayenne or red chili pepper
- 3 tbsp. lemon juice
- 1/4 cup parsley
- Sauté the onion and garlic in a large, non-stick skillet for about 4 minutes. Add the tomatoes and cook for another 4 minutes. Stir in the fava beans, cumin, and red pepper, and cook on medium-low heat for about 10 minutes.
- Remove from the heat and mash the fava beans lightly, right in the skillet, until most of the beans are mashed. Scoop into a serving bowl, and mix in the lemon juice and parsley. Serve with warm pita bread.
- Hint: Look for canned fava beans in Middle Eastern grocery stores. Some common spellings are ful medames, foul moudammes, foul mudammes, and foul moudammas.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 5
Makes 5 servings. Per serving: 174 Calories (kcal); 1 g Total Fat; (5% calories from fat); 10 g Protein; 37g Carbohydrate; 0 mg Cholesterol; 587 mg Sodium; 7 g Fiber.