Ful medames dip

Ful medames dip

By
From
V is for Vegan
Serves
4-6

‘Ful’ are dried fava beans, a pulse made infamous by Hannibal the Cannibal. You can make this Egyptian dip with fresh or frozen broad beans too. Think of it as a funkier, sludgier hummus.

Ingredients

Quantity Ingredient
100g dried fava beans
or 400 g tin ful medames
2 tablespoons tahini
2 tablespoons olive oil, plus extra to garnish
1 lemon, juiced
1 garlic clove, crushed
1 teaspoon smoked paprika
sea salt, to taste
handful parsley, chopped, to garnish

Method

  1. If using dried beans, boil them in water for 30–40 minutes (no need to pre-soak), then drain. Otherwise, drain the tin. Add the beans, tahini, oil, lemon juice, garlic, paprika and some salt to a food processor. Whizz to combine (or mash everything by hand), then tip into a bowl, drizzle over more olive oil and sprinkle with parsley.
Tags:
Vegan
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