Creamy Foul Mudammas

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 18.59 ounces

Ingredients

Foul Mudammas
12 cups fava beans, canned
3 cups garbanzo beans, canned
3 tsp. salt
1/2 cup lemon juice
1/3 cup garlic, minced
1/3 cup tahini paste

Vegetable mix
3/4 cup olive oil
6 cup yellow onions, small dice
1/3 cup fresh jalapeño peppers, minced
1 Tbsp. salt
1 1/2 tsp. black pepper, table grind
6 cups roma tomatoes, small dice

1 1/2 cup water
3/4 cup olive oil
3/4 cup fresh Italian parsley, chopped

Preparation

1. For Foul Mudammas: In a large pot over medium heat, add fava beans and bring to a simmer. In a separate pot over low heat, add chickpeas and bring to a simmer for 3-5 minutes. Once chickpeas are heated through, turn off heat, and hold in pot for service.
2. In a small mixing bowl, add salt, lemon juice, garlic, and tahini paste and whisk to combine. Add mixture to fava beans and stir until combined. Using a fork, lightly crush the fava beans around 10 times or until it creates a creamy consistency but still has texture. Hold hot for service.
3. For vegetable mix: In a skillet on medium heat, add oil. Once up to heat, add onions, jalapenos, salt, and pepper. Sauté for 5-7 minutes or until onions are browned and translucent. Add tomatoes and allow to break down for 2-3 minutes.
4. Add water to vegetable mixture and bring to a light simmer. Hold hot for service.
5. For service: In a bowl, add 3/4 cup of foul and top with 1/2 cup of vegetable mixture. Top foul with 1/4 cup of reserved chickpeas and 1 Tbsp. of parsley and olive oil.

Serving suggestion sides: bread, fresh veggies, and tea of choice

Nutrition information

Calories: 599.42 Total Fat: 34g Saturated Fat: 4.76g Trans Fat: 0g Carbohydrate: 64.82g Fiber: 24g Total Sugars: 29.88g Protein: 26g Sodium: 663mg