Low Sodium Foul Medames

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 cans (15 oz each) fava beans, drained and rinsed
Shiloh Farms Organic Fava Beans Goya Beans Fava - 28 Oz Goya Beans Fava - 1 Lb La Fe Fava Beans Bob's Red Mill Fava Beans Shelled Blanched
See all
½ cup water
3 cloves garlic, minced
3 tbsp fresh lemon juice (from about 1 large lemon)
3 tbsp extra-virgin olive oil, plus more for drizzling
1 tsp ground cumin
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground black pepper
¼ tsp cayenne pepper (optional)
¼ cup fresh flat-leaf parsley, roughly chopped

For serving

2 medium tomatoes, diced
4 pita breads, warmed
2 hard-boiled eggs, halved (optional)

Instructions

1
Combine the drained fava beans and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the beans are heated through and the water is mostly absorbed, about 5 minutes.
2
Remove the pan from the heat. Use a fork or potato masher to roughly mash about half the beans, leaving the rest whole for texture — the mixture should be thick and chunky, not a smooth paste.

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