ful medames with hummus

ever since eggboy read an article about how people in blue zones eat a lot of beans, we’ve been trying to eat more beans! well, he doesn’t actually need to try because a typical snack for him is literally just a can of beans drained and sprinkled with sesame seeds. but i need to put some effort into my bean intake. i need lots of added flavors, like garlic and lemon and spicy stuff, and it all needs to be accompanied by that bean song, 

beans beans the musical fruit, the more you eat, the more you toot!

or maybe you’re more used to this version:

beans beans they’re good for the heart, the more you eat, the more you fart!

(which one are you?)

and in a wild turn of events, we happen to be very on trend with this bean business since 2016 has been named the international year of pulses! yessss. (what is a pulse? pulses include lentils, beans, dry peas, and chickpeas!) so to kick off this glorious year, i’m making ful medames! 

ful medames is a popular dish in north africa and the middle east that consists of warm mashed fava beans and tons of garlic, olive oil, and lemon juice, it is so good you’ll sing. it’s often served for breakfast and topped with onion, parsley, and possibly an egg, but i like it at all times of day, especially plopped on hummus and sprinkled with cumin and red pepper or la boîte’s izak blend. unlike my firm beliefs that hummus must must must be made by soaking and boiling dried chickpeas, making ful with canned favas is totally acceptable. which is good because dried favas can be very hard to find. so next time you’re in the bean section, grab some favas and cook up this tasty thing!

ful medames with hummus

makes about 6 servings


2 (14-ounce) cans fava beans, drained
1/2 cup olive oil, plus more for serving
4 large cloves garlic, smashed or very finely minced
1/4 cup lemon juice
3/4 teaspoon kosher salt
1 batch hummus 
Chopped onions, for serving
Chopped fresh parsley, for serving
Hard boiled eggs, for serving
La Boîte’s izak blend or cumin and crushed red pepper, for sprinkling
Fresh pita, for serving


in a large skillet, combine the beans and olive oil and bring to a simmer over medium heat. simmer for 5-10 minutes, until soft, mash them up with a wooden spoon to your desired consistency, and then mix in the garlic, lemon juice, and salt. taste and make adjustments as desired. to serve, spread a plate or shallow bowl with hummus, top with a plop of ful, a sprinkle of chopped onions, fresh parsley, and a hard boiled egg or two. drizzle with a coating of olive oil and then sprinkle with cumin and crushed red pepper or izak. serve with warm fresh pita and enjoy!


this post was sponsored by usa pulses & pulse canada! hooray for 2016 being the international year of the pulse! pulses are good for the health as well as the environment, so all year long (and beyond!), eggboy and i will be challenging ourselves to eat pulses at least once a week and throughout the year i’ll be sharing recipes for all sorts of pulses. if you’d like to join in on the fun, head over to pulsepledge.com and take the pulse pledge with us!!