One thing about where we are currently living, the Middle Eastern food is outstanding. One suburb over there is a large community of people from Palastine, Lebanon, and Syria that there are no shortage of mom-and-pop restaurants fulfilling my frequent dolma/hummus/shawirma cravings. One such place also does a tasty "fool," sometimes also spelled "ful." This is like hummus but made with fava beans instead of chickpeas.
Since I have been using up the dried beans I dug out of the pantry a few days ago, decided to try my hand at a "fool" to use up some dried fava beans that have been hanging around unloved for far too long.
1 1/2 c dried fava beans
1 clove crushed garlic
juice of 1/2 lemon
1/4 c olive oil
1/2 t cumin
Soak fava beans overnight. Then cover with water and boil for 45 minutes to an hour. Let cool. Shell fava beans. Toss into a blender with remaining ingredients. Blend until desired consistency is reached. I added a little bit of water to make mine into a smooth puree, but some people may like their "fool" on the chunkier side.
This is good with toasted pita bread wedges, but since we didn't have any of those, and we are still primarily gluten-free in this household, I made myself a fried egg and topped it with fool. This is apparently a traditional breakfast in Egypt. And man is it good-- the runny yolk and the garlic and the fool's creaminess all combine into a nice variety of flavors and textures. What a good protein wallop to start the day!
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1 comment:
Try a different recipe next time. I don't really like how this turned out. After the fresh warmth of it cooled off, it was pasty and kind of flavorless. Maybe too much lemon, not enough salt? More garlic?
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