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This is my cozy, week‑in, week‑out bowl of ful medames. I use two premixed cans of fava beans with chickpeas, warm them gently with cumin and sea salt, then finish with a bright garlic lemon chili olive oil sauce. The beans turn soft, creamy, and perfect for scooping.
The method is simple: drain and rinse, simmer with enough water to keep things supple, lightly mash, then fold in the sauce so every bite tastes fresh and balanced.
If you love savory breakfasts, you might also enjoy my brunch favorites: Shakshuka or Manakish za’atar.
What you’ll need
- Fava beans: Cooked or canned. I prefer canned for speed. I am using premixed fava beans with chickpeas, but equal parts fava and chickpeas or fava only also work well, a common Lebanese variation.
- Ground cumin: Warm, earthy backbone that pairs naturally with favas and helps balance the beans.
- Fine sea salt and black pepper: Clean seasoning that lets the lemon and garlic shine.
- Garlic: Crush for even flavor and a gentle bite.
- Lemon: Bright acidity lifts the hearty beans.
- Green chili (jalapeño): Optional gentle heat. The lemon softens the bite.
- Extra‑virgin olive oil: For body and a glossy finish.
- Toppings: Chopped parsley and tomatoes are classic. You can also build a small board with add‑ons like pickled turnips, pickled cucumbers, fresh mint, arugula, and green onions for crunch and contrast.
See printable recipe card below for the full ingredients list and quantities.
How to make ful medames
Drain and rinse the beans. Add them to a saucepan with enough water to create a shallow simmering broth.
Stir in cumin and fine sea salt. Bring to a gentle simmer over medium heat, stirring occasionally, until the beans are hot and soft. Add a splash more water if the pot looks dry.
Mash the beans right in the pot with a potato masher or even a sturdy fork until about half are broken. You are aiming for thick and spoonable, not a smooth purée.
In a small bowl or mortar, crush garlic with a pinch of salt. Stir in lemon juice, finely minced green chili, and olive oil to make a loose, glossy sauce. The lemon tames the chili so you get flavor with a soft kick.
Fold most of the sauce into the warm beans until they taste bright and balanced.
Spoon into a shallow bowl. Top with parsley and tomatoes, finish with a light drizzle of olive oil and serve with pita bread and fresh sides. (See more ways to serve it below.)
My tips
- Adjust the water: Start with a little, then add more as needed. The beans should simmer in a shallow broth and end up glossy and moist after mashing.
- Pound or finely grate the garlic before mixing: it helps the flavor disperse throughout the whole pot.
- Mash to your texture: Mash more for a thicker, scoopable bowl, less for a looser stew.
- Keep herbs fresh: Fold the sauce into the beans, but always keep parsley and tomatoes as a fresh topper for contrast.
What to serve with ful
Serve this warm, creamy bowl in a shallow dish with a drizzle of olive oil. Ful is comforting on its own, but even better surrounded by fresh sides and bread.
- Fresh bread: Tear into warm, fluffy homemade pita to scoop up every bite.
- Crunchy veg: Add chopped tomatoes, cucumbers, red onion, and green onions for color and freshness.
- Pickles for tang: Serve with pink pickled turnips or pickled cucumbers.
- Herbs: Sprinkle with chopped parsley. A pinch of dried mint is lovely too —
learn how to dry mint here. - Extras: Try arugula, olives, or pickled jalapeños on the side so everyone can build their own bowl.
Leftovers
Store the beans without fresh toppings in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water, then brighten with fresh lemon and add the toppings right before serving.
FAQs
The lemon softens the chili’s bite, so the sauce is bright with a gentle kick. For milder flavor, use less chili or omit it.
Soak the dried fava beans overnight, then drain and simmer them in plenty of fresh water until tender. Season and mash once cooked. Cooking time will vary depending on the size and age of the beans.
More Middle Eastern breakfast recipes
If you try this ful medames recipe, let me know how it goes in the comments below. I’d also appreciate a rating on the recipe card.
Ful Medames Recipe
Ingredients
- 2 cans fava and chickpea mix (15 ounce each), drained and rinsed
- 1 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 2 large garlic cloves crushed or finely grated
- 1 large lemon juiced
- 1 tablespoon green chili or jalapeño, minced (optional)
- 3 tablespoons extra virgin olive oil plus more for serving
- Black pepper to taste
- 1 cup tomatoes diced
- 1/2 cup parsley chopped
To serve
- pita bread
- green onions
- red onions
- tomatoes sliced
- cucumbers sliced
Instructions
- Drain and rinse the cans of beans. Add them to a saucepan with the water, cumin, and sea salt. Bring to a gentle simmer over medium heat, stirring occasionally, until hot and soft, 8 to 12 minutes.
- Mash about half of the beans in the pot with a potato masher or a sturdy fork. The mixture should look thick and spoonable, not smooth.
- In a small bowl or mortar, combine the crushed garlic, lemon juice, green chili, and olive oil. Stir until loose and glossy.
- Remove the beans from the heat. Fold most of the garlic lemon chili olive oil sauce into the beans. Taste and adjust with more salt or lemon. If it thickens, loosen with a splash of water or olive oil.
- Spoon the ful medames into a shallow bowl. Top with chopped tomatoes and parsley, then drizzle with more olive oil. Serve warm with pita, sliced vegetables, pickles and any herbs you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing!
Thank you!