Recipe by Mandi McMenamy
"A Mediterranean-style dip that is made from fava beans instead of chickpeas. It has a smooth, delicious flavor that will turn any bean dip lover into an instant fan. Can be used as a dip for pita bread, spelt chips, vegetables, or as a sandwich spread."
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1 (14.5 ounce) can
fava beans, drained and rinsed
extra-virgin olive oil
fresh lemon juice
1 large clove
shoyu (Japanese soy sauce)
brown rice vinegar
hot chile oil
* Percent Daily Values are based on a 2,000 calorie diet.
Fava Bean Dip (Foul Mudammas)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 58
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