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5 from 7 votes

Broad Bean Dip (Foul Mudammas)

Foul Mudammas is a Middle Eastern broad bean dip made with tomato, onion, garlic, lemon and tahini. Served as a breakfast food or part of the Middle Eastern Mezze.
Course Breakfast
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 159kcal
Author Diana


To cook the broad beans

  • 200 grams 1 cup dried broad beans/fava beans
  • 1/2 onion wedges
  • 2 bay leaves
  • 1 tsp ground cumin

To make the dip

  • 2 cloves garlic
  • 2 tbsp tahini
  • 1 lemon juiced
  • 1 medium onion
  • 1 medium tomato
  • 1 tsp ground cumin
  • 1 tsp salt or to taste
  • 1 tbsp olive oil to garnish


  • Soak the beans overnight or for at least 5-6 hours, then cook them in a pressure cooker for 20 minutes. Add onion, bay leaves and ground cumin to the water before cooking. Cook until they're soft and mushy. Reserve some of the liquid to use later.
  • In a food processor, place the cooked broad beans along with garlic, tahini, lemon, onion, tomato, cumin and salt. Add some of the reserved liquid, but not too much so you don't get a runny dip. Whizz until a creamy dip forms.
  • Serve in a bowl, drizzle some olive oil and top with a few cooked whole broad beans. You could also garnish with sumac, chopped parsley, chilli, paprika... Enjoy with pita bread.


Calories: 159kcal | Carbohydrates: 21g | Protein: 8g | Fat: 5g | Sodium: 396mg | Potassium: 413mg | Fiber: 7g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 15.3mg | Calcium: 54mg | Iron: 2.5mg