Ful Medames (fava puree)

I have split and peeled fava beans in my pantry, and they are generally there for one purpose only: to make falafel. This is a noble purpose, enough to warrant them permanent residence on my over-full shelves. But still, it seems a little silly. I can't but wish I had something else I could do with them. Which is why I was quite excited to come across a recipe for ful medames.

Ful medames are a beloved Middle Eastern fava bean preparation. Not the ridiculous-amount-of-work fresh favas, but the fully mature beans, cooked into a simple yet satisfying dish. I'm a big fan of the dish, but pretty much exclusively from a can. My local Middle Eastern store stocks a full shelf of ful cans with enthusiastic banners on the label — Egyptian style! Saudi style! Palestinian style! — each a slight tweak on whole or pureed beans, maybe some cumin, lemon juice, possible garlic or tomato paste. I love em all. But while the can is easy-peasy, I figured fresh was best. And cheapest. Also: I had the favas on my shelf.

And so I tried this recipe. And I liked it. It's sort of like a tweak on your usual hummous, but with the favas' slightly deeper flavor (and, thanks to the dried beans being peeled and split, quicker cooking time). I soaked the beans overnight, then simmered them up to a mush (which I then pureed into an even smoother mush). Garlic, tomato paste, and lemon juice give it a nice balance, but really the fun comes in the toppings. I brought it to a brunch (as this dish is actually a common breakfast offering in the region), and sprinkled on some olive oil, cilantro leaves, and the *sniffle* last of the garden tomatoes. But you could just as easily go with a dollop of tahini, drizzle of yogurt, or sprinkle of aleppo pepper or sumac. With favas as your canvas, it's hard to go wrong.

Ful Medames (split fava puree)

adapted from Ya Salam Cooking
yields ~2 cups

1 cup dried split fava beans, soaked overnight
1 tablespoon tomato paste
3 cloves garlic, peeled
1 teaspoon cumin
1 tablespoon lemon juice
salt to taste
toppings: cilantro leaves, chopped tomato, olive oil, plain yogurt

Place the beans in a pot with water to cover by an inch or two. Bring to a boil over high heat, then reduce the heat until it's just high enough to maintain a simmer, and cook until the beans are totally soft, ~30-40 minutes. Halfway through, add the tomato paste and garlic cloves.

When the beans are cooked through, drain off the excess water, and transfer to a blender or food processor. Add the cumin and lemon juice, and a bit of salt, and process until smooth.  Taste and adjust flavors — feel free to doctor it up to your taste (and keep in mind the lemon will fade upon standing).

Transfer the ful into a bowl (I like to create a bit of a depression, so as to better contain what's coming next), and top with any or all of the toppings. Scoop up with wedges of pita bread.