Fava bean and tahini chunky dip with my pastesensation..

 
I have read and researched many recipes recently for Middle Eastern ‘foul mudammas’ dishes and ‘fattet homous’ dishes.

Foul is a dish typically made with cooked fava beans (dried broad beans), in a sauce of lemon juice, olive oil, garlic and cumin, often then topped with chopped tomatoes, onion and parsley. The joy is in the gorgeous sauce 🙂

Fattet is sometimes described as a ‘deconstructed homous’; the dish is literally made up of homous ingredients, cooked chickpeas, tahini, lemon juice, garlic, all mixed together, heated, and spooned over crispy toasted pieces of Arabic bread, and often topped with chopped parsley and pine nuts. And it is GOOD!!! Eaten warm it is glorious moreish comfort food, often eaten for breakfast, but fabulous at any time. 

I’m sure you will see both feature on here very soon…this dish therefore was borne of a bit of both..

The bowl above includes cooked split fava beans (I soaked and cooked these myself in my little pressure cooker and I find that the peeled and split beans work best for me) mixed with tahini, lemon juice, garlic, cumin, chopped tomatoes and parsley; I just put the bits together and let it take shape and then ate it cold on its own and alongside other elements. 

I then threw in some of my leftover Moroccan inspired paste and gave it a new dimension..

  And it worked very very well!! So much flavour, layers and layers of it..a whole new piece of paradise on my plate!

  Apologies for the lack of detailed recipe but hopefully this still shares some ideas and inspiration and might make you chuck a few different things together this weekend?  

And finally I am joining Fiesta Friday this weekend, for the first time in weeks! Where did that time go?? Come and join the party, is week co hosted by the lovely Judi and Stef and feast your eyes on the wonderful dishes that everyone makes..happy weekend! 

See you tomorrow with some sweet potato onion bhaji breads…:)