Fouul Recipe

Soak beans

Rinse the dried fava beans under cold water. Place them in a large bowl and cover with plenty of water (about 1 liter extra). Add 1/2 teaspoon baking soda, stir, and let soak for at least 8 hours or overnight. The baking soda helps soften the skins.

Drain and rinse

After soaking, drain and rinse the beans thoroughly under cold water. Discard the soaking liquid.

Cook beans

Place the soaked, drained beans in a medium pot and add about 1 liter (1000 ml) fresh water and 1 1/2 teaspoons salt. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 45–60 minutes until beans are very soft and easily mashed. Skim any foam that rises. If water level drops, add hot water to keep beans covered.

Mash beans

When beans are tender, remove about 1/4 cup of the cooking liquid and set aside. Drain the rest. Use a potato masher or fork to roughly mash the beans in the pot (leave some texture — classic fouul is chunky). If mixture seems dry, add a little reserved cooking liquid to reach a creamy, saucy consistency.

In a small bowl, combine 1/2 cup tahini, 3 tablespoons fresh lemon juice, 2 minced garlic cloves and 1/2 teaspoon salt. Whisk while gradually adding about 60 ml warm water until the dressing becomes smooth and pourable. Taste and adjust lemon or salt as needed. The dressing should be tangy and slightly loose to mix with the beans.

Reserve a small spoonful of the dressing for drizzling on the finished dish if desired.

Stir most of the tahini dressing into the mashed fava beans until well incorporated. Start with about three-quarters of the dressing, then add more to taste to achieve a creamy, slightly saucy texture.

Transfer the fouul to a shallow serving bowl. Make a shallow well in the center and pour 2–3 tablespoons extra-virgin olive oil into the well.

Sprinkle 1 teaspoon ground cumin and 1/4 teaspoon ground black pepper over the top. Scatter chopped parsley, diced tomato and chopped red onion (if using) around the edges.

Drizzle the reserved tahini dressing and the remaining olive oil over the beans. Serve with lemon wedges on the side so diners can add extra lemon if they like.

Serve warm or at room temperature with warm pita, crusty bread or as part of a mezze spread.