Charlotte's recipe this week is as good for you as it tastes
I like to think of this as a kind of silky, spicy Egyptian hummus. It’s made with fava beans (otherwise known as broad beans) which grow beautifully in the UK, but are sadly mostly exported to Africa and the Middle East.
Fava beans are packed full of protein, have a low carbon footprint, taste delicious, and can help improve your gut health. What’s not to love? I bought mine online from hodmedods.co.uk which supports British farmers growing everything from beans, to pulses, quinoa, and amazing botanical flours.
Serve your ful medames with flatbreads and crudites as part of a mezze lunch.
Ful medames
(Makes 1 big tub)
Ingredients
1 tin fava (broad) or butterbeans - or 140g dried beans soaked overnight and cooked in your pressure cooker
1 green pepper, deseeded and finely chopped
4 cloves garlic, grated
¼ red chilli, deseeded and finely chopped
150ml extra virgin olive oil
4tsps ground cumin
1tbsp tomato puree
Juice ½ lemon
Sea salt to taste
Method
Pour ¼ of the oil into a saucepan and add the pepper, garlic, chilli and a pinch of salt.
Saute for a few minutes on a low heat until nicely softened but not coloured.
Now add the cumin, tomato puree and lemon. Stir for a minute. Add the drained beans and mash with a fork to a texture you like. I tend to keep a few chunky bits.
Pour in the rest of the olive oil and combine. It will come together into a thick, luscious paste. Finish with salt to taste.
Enjoy warm with flatbreads.
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