Ful Medames with Tahini Drizzle
Inspired by techniques from Serious Eats and America's Test Kitchen.
Fava beans simmered with garlic, cumin and tahini, finished with a lemony tahini drizzle and parsley.
Always check the labels of the products you use.
Method
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Equipment
- mortar and pestle
- medium saucepan
- wooden spoon
- small bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 265 kcal |
| Protein | 12.3 g |
| Carbohydrate | 25.8 g |
| of which sugars | 0.5 g |
| of which free sugars | 0.3 g |
| Fat | 14.1 g |
| of which saturates | 2 g |
| Fibre | 7.9 g |
| Salt | 1.95 g |
Protein per 100 kcal
4.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Beans
- 3 garlic cloves, roughly chopped
- ¾ tsp cumin seeds, toasted
- 2 x 400 g cans fava beans (one left with its liquid, one drained)
- 120 ml water
- 3 tbsp tahini
- 2 tbsp lemon juice
Tahini drizzle
- 2 tbsp tahini
- 4 tsp lemon juice
- 2 tbsp cold water
- 0.5 g fine sea salt or table salt a pinch
To finish
- 1 tbsp extra-virgin olive oil
- 2 tbsp flat-leaf parsley, chopped
- 1
Paste. Pound the garlic and cumin together to a rough paste.
- 2
Simmer. Cook the beans (with the liquid from one can), water, 3 tbsp tahini and the paste over medium heat 8-10 min, stirring, until saucy.
- 3
Season. Add the 2 tbsp lemon juice and crush a few beans against the pan.
- 4
Drizzle. Whisk the tahini, lemon juice, water and salt for the drizzle until smooth and pourable.
- 5
Serve. Zig-zag the drizzle over the beans, then add the olive oil and parsley.
Storage
Keep covered in the fridge for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
