Ful Medames
فول بحمص·(foul bi hummus)
The Sobhiyeh: Morning Rituals & The Forn
The garlic hisses in a heavy saucepan before the canned fava beans are even opened. Foul bi hummus is what everyone is waiting for at the table—a savory mash of chickpeas and beans crushed with the back of a wooden spoon. Purists might soak dried beans overnight, but you can achieve that exact, nostalgic taste of Beirut using supermarket cans, provided you know the secret. The trick isn't in the can; it's simmering those beans in fresh water and mercilessly pounding your garlic to a paste. Pour a heavy puddle of olive oil, tear a piece of warm pita, and eat.
Before you start
Rinse the canned beans meticulously.
Drain the thick, metallic canning liquid and run the fava beans and chickpeas under cold water before they ever hit the saucepan.
Prep the accompaniments first.
Arrange your fresh herbs, radishes, pickles, and flatbread before you start cooking, as the foul must be served immediately while piping hot.
Ingredients
- plain small fava beans30 oz
- chickpeas15 oz
- water1 cup
- fresh garlic3 large cloves
- kosher salt1 tsp
- lemon juice1/3 cup
- ground cumin1 tsp
- extra virgin olive oil1/3 cup
- tomato1 med
- fresh flat-leaf parsley1/4 cup
Method
- 01
Simmer the rinsed beans in fresh water.
Combine the fava beans, chickpeas, and one cup of water in a medium saucepan over medium heat. Bring to a gentle boil and let them simmer for 7 to 10 minutes to soften the skins and eliminate any tinny flavor.
- 02
Pound the garlic and salt into a smooth paste.
While the beans simmer, place the garlic cloves and kosher salt in a mortar and pound them relentlessly with a pestle until pulverized. Stir in the freshly squeezed lemon juice and cumin, then set aside.
- 03
Partially mash the softened beans directly in the pot.
Turn the heat to low. Using your pestle or the back of a sturdy fork, gently mash about half of the beans to create a rustic, varied texture where a thick gravy surrounds the remaining whole beans.
- 04
Fold the garlic and lemon dressing into the hot beans.
Turn off the heat and stir in the dressing. The residual heat will mellow the raw garlic and activate the earthy aroma of the cumin.
- 05
Plate the foul and drown it in extra virgin olive oil.
Transfer to a shallow serving bowl, create a slight well in the center, and top with the diced tomatoes and parsley. Pour the olive oil generously over the entire dish—do not hold back, as it is essential for balancing the acidity and starch.
Notes
Do not eat this alone.
The heavy, protein-rich beans demand the contrast of crisp, acidic palate cleansers. Serve with bites of whole fresh mint sprigs, scallions, radishes, Persian cucumbers, and pink pickled turnips.
Buy the right canned beans.
Look for cans explicitly labeled plain or sada. Avoid anything labeled Lebanese Recipe, which contains inferior pre-mixed spices that will hijack the flavor profile.
Serve with warm Arabic flatbread.
Scoop up the foul with the thinnest pita you can find, warmed in the oven for a couple of minutes before serving.
From Cook Lebanese in America.