For 4 Person(s)


  • 2 cups (16 oz) cooked or canned fava beans
  • extra virgin olive oil
  • 1/2 onion, minced
  • 2 raw or 4 roasted garlic cloves, chopped
  • 1 tsp cumin
  • 1/2 cup water
  • salt and black pepper to taste
  • juice from 2 fresh lemons

Optional Toppings

  • sliced hard boiled egg
  • diced ripe red tomato
  • raw onion sliced into rings
  • fresh minced parsley or cilantro
  • red chili pepper flakes
  • paprika
  • tahini sauce


In a large skillet, heat 1 tbsp olive oil over medium heat. Fry the diced onion. Add garlic and cumin, sauté for 1 minute. Add the fava beans to the pan, then add ½ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, season with salt and pepper to taste. Cover the skillet. Let mixture simmer for 10 minutes on medium low heat until the beans are nice and tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75 percent. Remove from heat.

Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency.

Serve on a plate. Create a shallow basin in the center of the ful mudammas. Drizzle olive oil lightly inside the basin, then garnish with the ingredients of your choice. Serve hot.

Recipe notes

Cook Time: 30 Minutes

Makes: 2