Reviewed: May 15, 2012

Awesome recipe! I ate this for lunch yesterday because I was starving and it sounded good and quick. The only thing I did a bit differently was that I added a bit of tahini. I also used the immersion blender right in the pot, so it was smooth and chunky. I had a ton of leftovers so this morning I heated a bowl up of the bean spread and topped it with a fried egg. This probably isn't authentic, but the beans taste amazing with the runny egg! As a breakfast its definitely very filling and nutritious!

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 20, 2012

Fava beans are healthy and different, so I thought I 'd give it a try and this recipe is easy and great, I will use it often to get out of the bacon and eggs routine

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Reviewer:

jdaphne

Home Town: Carrollton, Texas, USA

Reviewed: Mar. 12, 2012

Excellent dish. I made it with butter beans since that was all had on hand, and loved it. Had it as a snack in the evening and then with hard boiled eggs for breakfast in the morning. After this I went on a quest for Fava beans scouring every supermarket. Finally I managed to find them in a middle eastern store. Will be making this many more times.

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Reviewer:

Clare

Cooking Level: Intermediate

Reviewed: Jan. 16, 2012

This is a very good recipe. But; feva beans in general is a very forgiving dish in Egypt. You can eat it individually with just some spices. Combine it with vegetables, Combine it with eggs (which is yummy), melting butter (which traditionally requires the dish to be beans, butter, salt & pepper only!) OR the famous Egyptian fava beans with linen seed oil (which is a bit chili if you're not used to it)! You can also serve it cold or hot. Just do diff alterations until you reach your desired preference!

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Reviewer:

erfayed

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Living In: Dubai, Dubai, United Arab Emirates

Reviewed: Aug. 3, 2011

My all time favorite dish. I guess being an Egyptian I was predisposed to loving this dip. Garlic isn't a must in this (I usually don't add it) and parsley is NOT typically used. I must have eaten this more than anything else. During Ramadan, this is almost always served for the pre-dawn meal. It fills you up as it's high in fiber and so very nutritious to keep you going through the fasting hours. Tahini (sesame paste) is a wonderful accompaniment to it and green onions too. The closest western relative to this is refried beans. Enjoy!

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Reviewer:

Mohamed El Refaee

Cooking Level: Beginning

Living In: Giza, Al-Jizah, Egypt

Reviewed: Jul. 13, 2011

I was looking up recipes to use my garden tomatoes and this came up. I had eaten something similar while in college, and liked it, and decided to try the recipe. I could not find fava beans in a can, so I went with northern beans. I added all the rest of the ingredients to taste doing about half suggested. I read the reviews that said that parsley was not traditional, so I just added a few pinches of dry for color and a little flavor. I don't like pepper so I left out the black and red. This still was pretty tasty. It reminded me of a thick white chili with lemon juice. I dipped some lebanese pita bread in it and it made for a filling late breakfast.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jun. 18, 2011

This had an interesting flavor ... we made it with fava beans from our garden which probably gave it a different tast (and was a lot of work).

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Reviewer:

Cookin' Kat

Reviewed: Jun. 1, 2011

This, my friends, is Egyptian comfort/soul food! Growing up, this was a breakfast, snack, lunch, dinner, fasting, whenever/whatever kind of food! Eating foul with pita bread is a MUST! Add the lemon to taste since it might be too strong for some. I also omit the red pepper and parsley as a personal preference.

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Reviewer:

mari2mila

Cooking Level: Intermediate

Reviewed: May 30, 2011

Fava beans are in season right now in southern California so I had to test this out with fresh favas! And fresh, rich and delicious it is! I also used canned diced tomatoes instead of fresh and cooked it a bit longer so the flavors could meld. The aroma is sure to peak the curiosity of your more "meat and potato" type of friends too.

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