Hummus Ful Recipe

Name: Hummus Ful
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces can of chickpeas, drained, and cooked in water until tender; 3 cloves of garlic, minced; 2 tablespoons tahini paste; 3 tablespoons lemon juice; 1 teaspoon salt, to taste; 3 tablespoons olive oil, more for finishing drizzle; 14 ounces can fava beans, rinsed, drained, and cooked until tender; 1 whole roma tomato, chopped; 1 pinch cumin powder; 1/4 cup warm water; 1 tablespoon flat leaf parsley, chopped; 1 whole carrot, sliced; 1 packet Naan bread, or pita chips, warmed

Servings: persons

14 ounces can of chickpeas, drained, and cooked in water until tender
3 cloves of garlic, minced
2 tablespoons tahini paste
3 tablespoons lemon juice
1 teaspoon salt, to taste
3 tablespoons olive oil, more for finishing drizzle
14 ounces can fava beans, rinsed, drained, and cooked until tender
1 whole roma tomato, chopped
1 pinch cumin powder
1/4 cup warm water
1 tablespoon flat leaf parsley, chopped
1 whole carrot, sliced
1 packet Naan bread, or pita chips, warmed

1
Reserve about one cup of the chickpea water before draining.
2
Drain the beans and add them to a food processor, along with the tahini paste, lemon juice, salt, a couple tablespoons of olive oil, and the garlic. Puree into a nice smooth paste. Add water along the way as you do not want it to be really thick, but have a lighter texture.
3
Remove from the processor and plate. During this time cook the fava beans in about 1/4 cup of water. Add a pinch of cumin, along with the chopped tomatoes. Cook for about 25 minutes or until the beans are cooked through and nice and tender.
4
When you are ready to serve, ladle some hummus onto a plate, add a couple of tablespoons of the fava beans into the center, and drizzle with additional olive oil, lemon juice, a pinch of salt, and shower with chopped parsley. Serve with warmed naan bread.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 14 ounces can of chickpeas, drained, and cooked in water until tender, 3 cloves of garlic, minced, 2 tablespoons tahini paste, 3 tablespoons lemon juice, and more.

Yes, Hummus Ful falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hummus Ful

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