Fava Bean Breakfast Spread Recipe

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Most Helpful Positive Review

Sep 19, 2003

Hello. I am Egyptian, Very nice ingredients, it's almost how we eat it. we usually ommit the red peppers And sometimes we mix all ingredients in a blender & it becomes a smooth creamy spread(i love that) & other times tbsp Tahini is added, air dried beef slices & also crushed garlic cloves is almost a necessity we don't usually add parsley though.

—Wessam Zaki

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Most Helpful Critical Review

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).

—Cookin' Kat

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77 Ratings

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Apr 27, 2008

My husband is Egyptian and we make this (ful) at least once per week. Usually, we sautee the onion and tomato in some olive oil first... then add the garlic... then add in the rinsed, canned beans. Mash them with a fork. And let cook. Add salt & pepper, cumin, and 1 T or so of tahini. A little lemon and parsley to finish. Divine. Really good served with eggs too... hard boiled are more traditional, but we also do sunny-side up and poached. The yolky-bean mixture is yummy.

—muslim mom

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Jan 02, 2006

I was in egypt recently. They did eat this almost every morning. They did not put lemon in it. Instead they put lemon wedges in a bowl for you to squeeze on yourself. Typically they would smash all the beans with their fork and then scoop onto the pita bread!

—LAMBCHOP317

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Jul 25, 2005

This is the classic Middle Eastern way to enjoy fava beans. I wouldn't call it a "dip" per se by American standards. I always serve the beans in a bowl with pita bread or lavash (paper thin flat bread) on the side to dip in the liquid. If you don't find fava beans in the supermarket, try a Middle Eastern grocery store. They are also known as "foul mudammas" or "foul" (pronounced like 'fool'.) Yes, the smell during cooking may seem unusual to you at first, but the taste is all its own - and delicious. Thanks, Beverly, for sharing the recipe with everyone!

—Jennifer

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Jul 08, 2003

I made this for dinner because I couldn't wait until breakfast. It was soo yummy. Really lemony, cuminy and tangy tasting. Also, it was so easy and extremely fresh-tasting. I loved it. Give it a try.

—ANOOSHKA

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Sep 19, 2003

YUMMY! Really unusual, delicious any time of the day. I used home-cooked beans, plus some of their cooking liquid.

—Morena

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Sep 19, 2003

This is a great and simple recipe that has a lot of versatility. I found the parsley to detract from the dish, however, and will take another poster's advice on putting in some garlic. I didn't have pita bread so I substituted with flour tortillas, and it was better than you'd think. I had a really tough time finding fava beans, for some reason. Nobody at the store know what they were and I asked five people! Thanks for sharing this yummy recipe!

—TASHA888

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Nutrition

Calories
101 kcal
5%

Carbohydrates
13.6 g
4%

Cholesterol
0 mg
0%

Fat
3.7 g
6%

Fiber
3.5 g
14%

Protein
4.6 g
9%

Sodium
322 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fava Bean Breakfast Spread

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 101
Calories from Fat: 34

% Daily Value *
Total Fat 3.7g 6 %
Saturated Fat 0.5g 3 %
Cholesterol 0mg 0 %
Sodium 322mg 13 %
Potassium 316mg 9 %
Total Carbohydrates 13.6g 4 %
Dietary Fiber 3.5g 14 %
Protein 4.6g 9 %
** Sugars 2.3g
Vitamin A 10 %
Vitamin C 24 %
Calcium 4 %
Iron 13 %
Thiamin 5 %
Niacin 13 %
Vitamin B6 6 %
Magnesium 11 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.