Ingredients
- 800g canned fava beans, drained and rinsed (sub Butter or Cannellini beans)
- 400g canned chickpeas, drained and rinsed
- 1/2 teaspoon ground cumin
- 1 clove garlic, crushed
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil, plus extra for serving
- Juice of one lemon
To serve:
- Pita bread
- Olive oil
- Tzatziki
- Tomatoes, diced
- Cucumber, finely diced
- Red onion, finely diced
- Fresh parsley, chopped
- Fresh mint, chopped
- Green onion, thinly sliced
Directions
- Drain and rinse the canned fava beans and chickpeas. Place both in a large saucepan with enough clean water to cover them and add the ground cumin. Bring to a boil then allow to simmer for about 5 minutes.
- Remove about three quarters of the fava beans and chickpeas from the liquid and place in a large bowl, do not discard cooking liquid. Roughly mash the fava beans and chickpeas in the bowl with the garlic, salt, lemon juice and olive oil.
- Add the remaining fava beans and chickpeas to the bowl with about a third of a cup of the cooking liquid. Adjust lemon juice and salt taste. Mix together. You should have a thick porridge like consistency. Add more cooking liquid if you would want it less thick.
- To serve, add warm ful medames to a bowl. Top with diced tomatoes & cucumber, freshly chopped mint, parsley, green onions, and red onion. Add a drizzle of extra virgin olive oil over the top and enjoy with Lebanese pita bread