Recipes

Ful Medames

Serves 2

| Prep Time: 10 mins

| Cook Time: 20 mins

| Total Time: 30 mins

You may need: Lebanese Baharat

Discover The Recipe

Ful medames (pronounced ful-em-dem-es), or simply “fūl,” is a deeply flavorful mashed fava bean and chickpea based dish that is widely enjoyed in Lebanon, the Middle East and North Africa. Somewhere between a bean dip and a thick bean stew, ful medames originated in Egypt where remnants of the dish have been unearthed in pharaonic tombs, making it one of the oldest culinary traditions in the world. The beans are simmered until soft, then roughly mashed together with garlic, herbs and spices to create a remarkably flavored and wholesome dish that is typically enjoyed as a hearty and filling breakfast (though it’s delicious anytime of day).

Ful medames are traditionally made with fava beans, but they can be tricky to source in western markets. As such, our chefs developed this recipe using chickpeas in their place, though fava beans work beautifully in this recipe if you can find them fresh or frozen. To really hone in on the quintessential Lebanese flavors, the chickpeas are generously seasoned with our unique Piquant Post Lebanese Baharat, which is a traditional spice blend found throughout the Middle East and North Africa.  The warming spices in the baharat pair beautifully with the earthiness of the chickpeas, while a healthy amount of high quality olive oil, lemon juice and garlic tie everything together. Garnished with tomatoes and fresh parsley and eaten with flatbread and vegetables, ful medames is all at once comforting, filling, fresh and healthy, and a perfect meal for any occasion! 

Ingredients

  • 1 can of chickpeas

  • 2 tsp Piquant Post Lebanese Baharat 

  • 2 Tbsp olive oil 

  • Juice of 1/2 lemon 

  • 1 garlic clove, minced

  • 2 Tbsp Italian parsley, chopped

  • 1 tomato, chopped

  • To serve: warm flatbread (like pita)

Notes

Ful medames is a recipe that is common throughout the Middle East. It’s been described as a a cross between a bean dip and a warm bean salad. It’s commonly eaten for breakfast, but is great anytime of day!

Looking for a delicious warm flatbread recipe to serve with your full Mesdames? Try our Herbed Turkish Flatbread recipe for a truly stellar accompaniment!

Try our Farro, Pomegranate and Carrot Taboulleh as a side for a complete and healthy Middle Eastern meal!

Instructions

Open the chickpeas and drain them in a colander, rinsing them with fresh water. Transfer them to a small saucepan and add just enough water to cover the chickpeas. Simmer covered for 20 minutes. 

Scoop the chickpeas out of the pan with a slotted spoon and transfer to to a mixing bowl. Smash the chickpeas with the back of a fork until they are about half smashed, adding a little bit of the cooking water to achieve a creamy consistency.

Add the Piquant Post Lebanese Baharat, olive oil, lemon juice, and garlic. Mix well.

Transfer the chickpeas to a serving bowl and garnish with chopped tomato, parsley and a little more olive oil, as desired. Serve with fresh, warm flatbread and fresh veggies.

Alternatives & Substitutions

  • This dish is traditionally made with fava beans or a mix of fava beans and chickpeas. However, it can be hard to find fava beans in local grocery stores, and this recipe is delicious with simply chickpeas!

  • Love the flavor or our Lebanese Baharat? Be sure to try our Hummus with Lamb (Kawarma), Baharat Chicken with Tomato, or our Baharat Spiced Meatballs. For Vegetarians, our Mujadara (Arabic Lentils and Rice) is also wonderful.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Ful Medames

Serves

2

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Piquant Post spice you'll need: Lebanese Baharat

Ingredients

  • 1 can of chickpeas

  • 2 tsp Piquant Post Lebanese Baharat 

  • 2 Tbsp olive oil 

  • Juice of 1/2 lemon 

  • 1 garlic clove, minced

  • 2 Tbsp Italian parsley, chopped

  • 1 tomato, chopped

  • To serve: warm flatbread (like pita)

Instructions

  1. Open the chickpeas and drain them in a colander, rinsing them with fresh water. Transfer them to a small saucepan and add just enough water to cover the chickpeas. Simmer covered for 20 minutes. 

  2. Scoop the chickpeas out of the pan with a slotted spoon and transfer to to a mixing bowl. Smash the chickpeas with the back of a fork until they are about half smashed, adding a little bit of the cooking water to achieve a creamy consistency.

  3. Add the Piquant Post Lebanese Baharat, olive oil, lemon juice, and garlic. Mix well.

  4. Transfer the chickpeas to a serving bowl and garnish with chopped tomato, parsley and a little more olive oil, as desired. Serve with fresh, warm flatbread and fresh veggies.

Notes

  • Ful medames is a recipe that is common throughout the Middle East. It’s been described as a a cross between a bean dip and a warm bean salad. It’s commonly eaten for breakfast, but is great anytime of day!

  • Looking for a delicious warm flatbread recipe to serve with your full Mesdames? Try our Herbed Turkish Flatbread recipe for a truly stellar accompaniment!

  • Try our Farro, Pomegranate and Carrot Taboulleh as a side for a complete and healthy Middle Eastern meal!

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