Broad bean and chickpea dip

    30 min

    This Middle Eastern dip is made with broad beans, chickpeas, garlic, lemon juice, tahini, cumin and tomato puree.

    1 person made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 onion, chopped
    • 400g tinned broad beans, rinsed and drained
    • 1 (400g) tin chickpeas, rinsed and drained
    • 240ml water
    • 75g tomato puree
    • 120ml lemon juice
    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 1 tablespoon tahini
    • 2 teaspoons ground cumin

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat 2 teaspoons olive oil in a pan over medium heat; cook and stir the onion in the hot oil until tender, about 5 minutes. Add the broad beans, chickpeas and water to the onion; bring to the boil, stirring occasionally. Stir the tomato puree, lemon juice, 1 tablespoon olive oil, the minced garlic, tahini and cumin through the bean mixture; return the mixture to the boil and simmer for 5 minutes. Remove from the heat.
    2. Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    I'm Egyptian, &foul modammas is authentically Egyptian. That recipe is overwhelming &I can make 3 different recipes from those ingredients! Your Syrian friend might have made that up, it's ok but it shouldn't be called foul modammas! if u like the ingredients of this recipe, just mash the beans up with a fork before adding the rest of ingredients. NO Blender! 1*Egyptian foul modammas is simply mashing the contents of the can (with or w/out its liquid, depending on preference) mash it lightly with adding lemon juice, olive oil, cumin, little dry coriander, salt &pepper. 2*Another dish u do the same with adding some tahini (that's the Alexandrian version). 3*another version add cucumber, onion &tomato chopped very small &mixed. all the above 3 recipes are served in room temperature. 4*another dish served warm is sautee in a Tbsp of oil 2 cloves of garlic splash with diced tomato then add the beans &the same spices but no lemon!(this one is called foul bel ta'aleya) In our mums group we are 6 nationalities & they all love it with all the different recipes! you can also serve it beside eggs for a filling brunch!  -  17 Sep 2014  (Review from Allrecipes US | Canada)


    I'm watching an Ethiopian woman smashing the competition in the 10,000 meter race in the Olympics, London 2012! About this Foul Mudammas. I really like what I got with the changes I made. All Favas, no garbanzos, no water, 15 oz can tomato sauce, double the tahini and cumin. Excellent.  -  03 Aug 2012  (Review from Allrecipes US | Canada)


    This tastes good, but it looks just awful. I think the color is just really bad. My blender couldn't process the whole amount at once, so I had to divide it and blend separately. I never got it to a super smooth consistency.  -  13 May 2011  (Review from Allrecipes US | Canada)