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A white bowl with foul mudammas dip
5 from 13 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.
Author Diana
Servings 6
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


To cook the broad beans

  • 1 cup (200g) dried broad beans/fava beans
  • ½ yellow onion wedges
  • 2 bay leaves
  • 1 teaspoon ground cumin

To make the dip

  • 2 cloves garlic
  • 2 tablespoons tahini paste
  • 1 lemon juiced
  • 1 medium yellow onion
  • 1 medium tomato
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • 1 tablespoon olive oil to garnish


  • Soak the beans overnight or for at least 8 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. Blend 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, chili and, paprika. Serve 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