Foul (pronounced “fool”) b toum (pronounced “toom”) literally translates to fava beans with garlic.


Read my Summer 2017 Issue:


I absolutely love the large vivid green beans, as they remind me of my childhood days when I would pluck and shuck them with Mama in our homegrown garden in the early summer months. Today, you can find these big bulging beans fresh at farmer’s markets and farm stands, and you can’t beat the vibrant taste and substantial texture when they are in season. I was searching to create new fava bean recipes and some new spreads to add to my repertoire of mezza (small plate) dishes, and my fava bean dip has become one of my favorites. You’ll love the bright and clean flavors of favas along with the simplicity of this plant-based dish that delivers with deliciousness and nutritiousness!

MAKES 6 SERVINGS

8 cups cold water
1 teaspoon sea salt
1 pound fresh fava beans, shelled, washed, and drained
3 garlic cloves, finely minced
2 to 3 tablespoons freshly squeezed lemon juice
2 to 3 tablespoons extra virgin olive oil


  1. Bring water to a rolling boil in a large pot over high heat and season with ½ teaspoon of salt.
  2. Reduce the heat to medium and maintain a steady simmer. Submerge the beans in the hot water and cook, uncovered, for about 10 minutes until tender but still bright green.
  3. While the beans are cooking, fill a large mixing bowl with cold water and ice cubes. Once the beans are cooked, drain them and transfer to the ice-water bath to stop the cooking process and set the color.
  4. Drain the favas from the ice-water bath and remove the outer skins by gently squeezing each bean with your fingertips; the skin should pop right off. Don’t worry if the beans split in half!
  5. Using a food processor, add the garlic cloves, the cooked beans, and process until smooth, pausing periodically to scrape down the sides and bottom of the bowl.
  6. When the beans are smooth add in the lemon juice and season with the remaining salt to fully incorporate. With the food processor running, slowly stream in the olive oil until a creamy consistency forms.
  7. Transfer the fava bean dip to a small serving bowl.
  8. Serve cold with my homemade sesame seed pita chips, cracked green olives called zaytoun, and hard-boiled eggs.

TIP:

Taboulie Tip! Fresh fava beans are in season in the spring and early summer months, and typically can be found at fresh farmer’s markets. Select slender, smooth, and bright green bean pods that are approximately 5–7 inches long, firm, and filled out along the entire length, but not bulging.



Variation: If you are not able to find fresh fava beans, you may also use frozen. Simply thaw in the refrigerator and remove the outer skin by gently squeezing each bean with your fingertips; do not cook the beans.


Photography by Alexandra Grablewski

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