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Broad bean and chickpea dip recipe

Broad bean and chickpea dip recipe

  • Recipes
  • Dish type
  • Side dish

This Middle Eastern dip is made with broad beans, chickpeas, garlic, lemon juice, tahini, cumin and tomato puree.

1 person made this

IngredientsServes: 4

  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 400g tinned broad beans, rinsed and drained
  • 1 (400g) tin chickpeas, rinsed and drained
  • 240ml water
  • 75g tomato puree
  • 120ml lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon tahini
  • 2 teaspoons ground cumin

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Heat 2 teaspoons olive oil in a pan over medium heat; cook and stir the onion in the hot oil until tender, about 5 minutes. Add the broad beans, chickpeas and water to the onion; bring to the boil, stirring occasionally. Stir the tomato puree, lemon juice, 1 tablespoon olive oil, the minced garlic, tahini and cumin through the bean mixture; return the mixture to the boil and simmer for 5 minutes. Remove from the heat.
  2. Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (5)

by Nermeen Michael

I'm Egyptian, &foul modammas is authentically Egyptian. That recipe is overwhelming &I can make 3 different recipes from those ingredients! Your Syrian friend might have made that up, it's ok but it shouldn't be called foul modammas!if u like the ingredients of this recipe, just mash the beans up with a fork before adding the rest of ingredients. NO Blender!1*Egyptian foul modammas is simply mashing the contents of the can (with or w/out its liquid, depending on preference) mash it lightly with adding lemon juice, olive oil, cumin, little dry coriander, salt &pepper.2*Another dish u do the same with adding some tahini (that's the Alexandrian version).3*another version add cucumber, onion &tomato chopped very small &mixed.all the above 3 recipes are served in room temperature.4*another dish served warm is sautee in a Tbsp of oil 2 cloves of garlic splash with diced tomato then add the beans &the same spices but no lemon!(this one is called foul bel ta'aleya)In our mums group we are 6 nationalities & they all love it with all the different recipes!you can also serve it beside eggs for a filling brunch!-17 Sep 2014

by eatyourveggies

I'm watching an Ethiopian woman smashing the competition in the 10,000 meter race in the Olympics, London 2012! About this Foul Mudammas. I really like what I got with the changes I made. All Favas, no garbanzos, no water, 15 oz can tomato sauce, double the tahini and cumin. Excellent.-03 Aug 2012

by valerie

This tastes good, but it looks just awful. I think the color is just really bad. My blender couldn't process the whole amount at once, so I had to divide it and blend separately. I never got it to a super smooth consistency.-13 May 2011


Nigel Slater's Middle Eastern recipes

I have always regarded mopping food from my plate with a piece of bread as one of life's little pleasures – no doubt made twice as enjoyable by the fact that I was forbidden from doing it as a child. Those last puddles of sauce sponged up with a wodge of floury bap or a jagged shard of warm pitta form a natural conclusion to my day's cooking. Given half a chance, I would happily transfer an entire meal from plate to mouth in pieces of warm bread.

Any soft dough, flat or bun-like, can be used to scoop sloppy, spicy or stew-like things from our plates. Yes, the bread adds substance to our supper, but the real point – for me, at least – is the tactile pleasure to be had from holding the hot sauce in a piece of damp, warm bread. It feels as good as it tastes. More than just an edible receptacle with which to trap our food, the bread, saturated with juices, becomes part of the dish – more than you can say for a knife and fork.

I sometimes make some sort of flatbread at home, the sort of slipper-shaped breads you can split and stuff or tear into rough pieces to dunk into taramasalata, puréed chickpeas or chunkily textured tomato sauce. They are perhaps my favourite of all for cleaning my plate. The most straightforward is a flour, yeast and water dough rolled into small ovals and baked. They often leave the oven crisp, so in order to make them soft enough to wipe up a plate, I cover the warm breads with a tea-towel, leaving them suitably pliable.

Yesterday I made a sort of gloopy stew with chickpeas and tomatoes, sharpened with pickled lemon and cooked long enough so their juices were thick and rich. To introduce more depth, I roasted the tomatoes first, tossed around with a chopped ripe pepper and a few cumin seeds, adding a deceptive smoky quality. Just the stuff for bit of bread.

Still in dip-and-swoosh mood, I knocked up a fresh, summer-tasting version of hummus using small, early broad beans. If that seems a bit extravagant (they are quite expensive at the moment) then use frozen. It is a dip I know and love, but this time I made it softer and more moist. Easier, I suppose, to wipe from my plate.


Broad Bean and Pea Dip

This creamy hummus-like spread is an easy way to sneak some more fiber-rich vegetables into your snacks and meals. With broad beans or fava beans, frozen peas and kale, walnuts, nutritional yeast, and tahini, it has an inviting spring green shade that adds life to all sorts of dishes and snacks. Whether you use it as a dip, a sandwich spread, or thin it out to make a pesto sauce, you’ll find it keeps incredibly well in the fridge for a few days.

Whole Food Plant-Based, Vegan, Oil Free, Refined Sugar Free, Gluten Free.

If you follow my stories on Instagram, you already know that it’s broad bean season in Malta right now and that my parents grow them in their garden.

We always make sure to freeze peeled broad beans at this time of year. Also known as fava beans, you can find them frozen year-round in most supermarkets, but it’s always nice to take advantage of a fresh harvest! There’s just something magical about eating homegrown food.

In April and May, this dip replaces my tried-and-true Avocado Dip as my spread of choice for toasts and snacks. You can also thin it out with some pasta water and use it to make Broad Bean and Pea Pesto Pasta.

This is something that even veggie haters usually eat without too much begging involved. In fact, broad beans are the only plant-based food my dad eats, except for potatoes and those occasional times I manage to sneak something into a dish without his knowledge - like my chickpea brownies, but that’s just between me and you! In fact, I should add that recipe to my site soon because if I can get away with it with him, you can probably get it past the fussiest eaters in your household, too!

Anyway, my dad likes his broad beans raw with fresh Maltese bread and butter. And even though he’s never been one to eat huge portions, you’d be amazed by how many broad beans he can scarf down in one sitting! And while they’re great raw, I just love how they combine with the flavors in this dip.

Another great thing about this dip is that you can get a lot of mileage out of it. It keeps in the fridge for a good three or four days, so I like to keep some on hand for when the munchies hit. I love dipping celery sticks into it or slathering it onto some freshly toasted bread and topping with sliced tomatoes and walnuts or sesame seeds. Yum!


Moroccan Fava Bean (Broad Bean) Dip or Soup (Bessara)

Bessara is a humble but delicious Moroccan dish of pureed beans that can be found as street food and homemade comfort food. Made from either dried split peas or dried fava beans (ful in Arabic), it's seasoned to taste with garlic, lemon juice, and olive oil and presented in pureed form with cumin, paprika, and sometimes olive oil and harissa on the side as condiments.

The puree may be offered in thinner form as a soup or porridge or left as a thicker puree which can be eaten as a dip. In both cases, crusty Moroccan bread is served on the side for dunking or scooping.

Traditionally, bessara is enjoyed warm from a heated communal dish, but it may also be offered in individual bowls or deep plates. Garnish with additional cumin, paprika, salt, olive oil, harissa, chopped parsley or cilantro, or simply have a selection of these condiments available on the side.

Plan ahead as you'll need to allow all day or overnight soaking of the dried fava beans. You can enjoy bessara at any time of the day, but it's especially popular as breakfast or evening fare.


Is a fresh fava bean dip worth the effort?

You tell me! Fresh favas, or broad beans, are only available for a short time, so it’s not an effort that you have to, or get to, make that often. Actually I find it quite relaxing to prepare them. Plus this recipe is super simple to make.

The season of the fresh fava beans is unfortunately very short and only small quantities are produced in Germany. They can be found at your farmers market from June to the end of August and sometimes well into September. Imports from the Mediterranean countries like Italy, Spain, France are offered a little earlier in the season. So before they are gone, you’ll want to head out to your farmers market to get your hands on them to try this delicious dip. And if you have any older, larger beans this is a good way to use them up!


Greg Malouf's burrata with broad bean and chickpea stew

Greg Malouf's take on ful medames, with the addition of creamy burrata.

Ingredients

  • 400 gm canned ful medames (see note)
  • 800 gm canned chickpeas, drained and rinsed
  • 1 garlic clove, crushed with a mortar and pestle with 1 tsp sea salt
  • Juice of 2 lemons
  • 1 ripe Roma tomato, cut into 5mm dice
  • 1 small red onion, finely diced 1 tbsp ground cumin, plus extra to serve
  • 1 tbsp ground cumin, plus extra to serve
  • 60 ml (1⁄4 cup) extra-virgin olive oil, plus 1 tbsp extra for drizzling
  • 2 tbsp shredded flat-leaf parsley
  • 6 small burrata (about 100gm each)
  • ½ tsp Turkish chilli flakes
  • ½ cup purslane or watercress leaves

Method

Notes

Canned ful medames, broad beans, and Turkish chilli flakes are available from Middle Eastern food shops. Purslane is available from select greengrocers.
Drink suggestion: Spicy, juicy grenache. Drink suggestion by Max Allen.


Cook the podded broad beans in a pan of boiling, salted water for a minute or two, or until tender. Drain and cool in iced water.

Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans.

Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food processor and blend until smooth, loosening with the reserved chickpea liquor.

As the mix continues to purée, slowly pour in the olive oil until completely combined.

Serve the homemade broad bean hummus spooned or piped into a bowl, topped with the saved broad beans, toasted sesame seeds and a little drizzle of olive oil with the melba toast.

Recipe Tips

For many months of the year fresh broad beans are out of season, but fresh beans can be substituted using frozen broad beans.


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June Harvest ‘Broad Bean Hummus’dip.

I am an absolute fan of hummus so when GD found this recipe for broad bean hummus I was very excited to give it a go.

Our broad bean crop from the allotment has exceeded all expectation, it is the first time we have grown broad beans thinking they were a bit, well let’s just say a pretty dull thing to grow. But they are beautiful they are even a pretty crop, all those lovely little white flowers set among the green leaves and stems and relatively a hardy plant standing up to the harsh Cornish winds.

The original recipe comes from the River Cottage Everyday cookbook and I have tweaked it also a little to our own tastes as I made it up. The recipe that follows quotes the original R.C. cookbook recipe quantities and serves four people.

Ingredients:

400 g shelled broad beans.

1 garlic clove crushed with a little salt.

3 tablespoons extra virgin olive oil. (I had flax in so used that).

Generous squeeze of lemon juice.

Sea salt and fresh ground black pepper. ( I used pink himalayan salt).

Place the broad beans in a large pan of cold water and bring to the boil. Lower the heat and simmer for 5-10 minutes until they are tender and then drain and set aside until cool then slip the beans out of their skins.

Put the skinned broad beans into a food processor or blender along with the crushed garlic, 3 tablespoons of oil, a generous squeeze of lemon juice,

and some salt and pepper to taste. Process until thick and slightly coarse consistency adding more oil if needed.

Transfer to a serving bowl and adjust the seasoning with an extra sprinkling of sea salt pepper and lemon juice.

GD is going to add some chilli flakes to his, I think coriander to garnish would be good. It has a mild fresh peppery taste, great with lettuce, celery or carrott sticks, use like you would chickpea hummus or a guacamole dip.

Look what else we harvested today the first of the yellow courgettes. and the first of the raspberries. I have been adding fresh fruits to my kefir smoothies I have recently been making for breakfast in the mornings and can’t wait to try the raspberries tomorrow morning.


I am a food blog

The other day we were at a little Lebanese cafe and one of the meze on special was muhammara. Mike and I devoured it in a flash. It was so good that I knew I had to make some at home. I’m not particularly familiar with Levantine food so I looked up a recipe by who I consider the king of Middle Eastern food, Ottolenghi. Even if you haven’t heard of Ottolenghi, I’m sure you’ve seen his cookbooks floating around. He’s a famous Israeli-British chef, most well known for his delis and restaurants in London.

A couple of years ago, we had a chance to eat at the casual downstairs at Nopi and both Mike and I really enjoyed it, but to be honest, I don’t remember what dishes we had. But, the magic of Ottolenghi is that you can create your own deliciousness at home. This muhammara was so easy to put together. We had it with pita chips and it might just be my new favorite snack!