Steps to Make Middle Eastern Salad With Pomegranate

Middle Eastern Bean Dip (Foul Mudammas)

Best middle eastern salads recipes from middle eastern salad dressing with sumac.

Recipe Summary Middle Eastern Bean Dip (Foul Mudammas)

My best friend is Syrian and taught me to make this. It is often eaten for breakfast, but I like to make it for dinner. It is vegan and great for fasting periods. If you cannot find fava beans, check a middle eastern market. Add more lemon juice if you like it bitter! Serve with pita bread. It's also great with Kalamata olives, feta cheese, and lemon wedges.

Ingredients | Middle Eastern Salad With Pomegranate

2 teaspoons olive oil

1 onion, chopped

1 (15 ounce) can fava beans, rinsed and drained

1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

1 cup water

½ (6 ounce) can tomato paste

½ cup lemon juice

1 tablespoon olive oil

3 cloves garlic, minced

1 tablespoon tahini

2 teaspoons ground cumin

Directions

Heat 2 teaspoons olive oil in a skillet over medium heat; cook and stir the onion in the hot oil until tender, about 5 minutes. Add the fava beans, garbanzo beans, and water to the onion; bring to a boil, stirring occasionally. Stir the tomato paste, lemon juice, 1 tablespoon olive oil, the garlic, tahini, and cumin through the bean mixture; return the mixture to a boil and allow to cook at a boil for 5 minutes. Remove from heat.

Pour the mixture into a blender. Hold the lid of the blender in place with a towel and start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree to your desired consistency.

Info | Middle Eastern Salad With Pomegranate

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Middle Eastern Bean Dip (Foul Mudammas)

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