Part three of our Middle Eastern breakfast series: Fool Mudamas.
Ingredients
- 1 can 16 ounce fava beans
- 2 cloves garlic
- Lemon juice to taste ( 1/2 medium lemon)
- 1/4 tsp salt
- 1/4 tsp cumin ground
- Toppings: chopped tomatoes, chopped green onions, chopped parsley, sumac and olive oil
Instructions
- The last on my series of middle eastern breakfast. I wanted to pay an homage to a forgotten breakfast item!! People in the USA are so invested and used to hummus, so let me introduce you to its counterpart and hands down my favorite of the two //fool// or as I like to refer to it as the dark side of hummus ☺️ a breakfast dip made out of canned fava beans, enjoyed in the Middle East next to falafel and hummus. Now let me tell you my secret to a delicious plate of fool, is peeling the beans one by one, honestly the skin has always bothered me and it’s a bit tough that it can get stuck in your throat, so I’ve been making it for years this way and everyone loves the way I make. I hope you get to try it you will not be disappointed. I promise.
- Empty the fava beans in a small pot and heat until bubbly, discard some of the liquid.
- In a plate Smash 2 cloves of garlic, salt and cumin until pasty add the fava beans to the plate and start peeling the skin off the beans. With the back of a fork smash the beans until almost fine, I alternate mashing with the pestle add lemon juice mix it well, taste for salt and adjust your seasoning. Spread evenly in the plate top it with the remaining of the ingredients and enjoy with a side of warm pita bread, pickled turnips, and cured olives.