|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Ful Medames (Fava Bean Dip)|
|Contributed by: Lana Belushkova||Added: Mar 10, 2009 at 12:02 AM|
This is perfect recipe to prepare when you don't have a lot of time. I like it on top of cucumbers and radishes, as well as on toast or pita. It's a breakfast dish in Saudi Arabia and other Mideastern countries, but it makes a great appetizer, too.
How to make it:
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 teaspoon olive oil
- 2 cans or (3 cups reconstituted) small fava beans, rinsed and drained, boiled 5 to 7 minutes, rinsed again!
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne or red chili pepper (omit if not allowed!)
- 3 Tablespoons lemon juice
- 1/2 cup parsley or cilantro, chopped
- Saute the onion and garlic in 2 to 3 teaspoons of olive oil in a large, non-stick skillet for about 4 minutes.
- Stir in the fava beans, cumin, and red pepper.
- Cook on medium-low heat for about 10 minutes.
- Remove from the heat and mash the fava beans lightly, right in the skillet, until most of the beans are mashed.
- Scoop into a serving bowl, and mix in the lemon juice, olive oil and parsley.
- Garnish with chopped tomatoes, radishes, cucumbers, or any veggies you like.
- Serve with warm pita bread or toast.