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Ful Mabrum (crushed fava beans with sesame): recipe illustration
Salads & starters

Ful Mabrum (crushed fava beans with sesame)

A rustic, creamy purée of fava beans mashed by hand, seasoned with tahini, garlic, lemon and cumin. Very common in everyday home cooking, it is eaten at breakfast or as part of a mezze.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

229 kcal per serving

Protein
10.3 g
Carbohydrates
12.2 g
of which sugars
0.8 g
Fat
13.7 g
of which saturated fat
2 g
Fiber
4.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Drain the fava beans and give them a quick rinse under cold water.
  2. Roughly mash the beans with a fork or pestle, without aiming for a smooth texture.
  3. Add the tahini, crushed garlic, lemon juice and cumin, then mix well.
  4. Adjust the seasoning with salt and pepper, adding a little water if the purée is too thick.
  5. Serve in a deep dish, drizzle with olive oil and serve with bread.

Variations and tips

Dried fava version. Soak 250 g of dried fava beans overnight, then cook them for 1 h 30 before mashing.

Spicy version. Sprinkle a spoonful of sweet paprika over the top before serving.

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Original Ecomely recipe.