Everyone knows hummus-bi-tahini (or just plain hummus), the famous chickpea spread enjoyed across the middle east, but few know that it isn’t just for pita and falafel. Hummus ful combines two of the most important staple pulses of the region (chickpeas and fava beans) into a stew like dish that goes beyond mere meze. Canned chickpeas and beans will work, but to get maximum flavour, use the dried versions and soak overnight. For an extra treat, trick it out with some shawarma.
Hummus Ful (Serves 6-8)
400 g dried chick peas
300 g dried fava beans (broad beans)
1 carrot, cut into brunoise (small dice)
1 red onion, cut into brunoise
2 celery sticks, cut into brunoise
1 tomato, concasse and cut into brunoise
6 sprigs of parsley, chopped
4 sprigs of cilantro, chopped
2 cloves of garlic, made into a paste with salt
1 teaspoon of tahini
A splash of white wine
A squeeze of lemon juice
Salt and pepper
- Soak the chickpeas at least 8 hours or overnight.
- Drain the chickpeas and put them aside.
- In a medium pot, saute ¾ of the carrot, celery, and onion with the olive oil and 1 garlic clove, made into a paste. Deglaze with white wine.
- Add the chickpeas and cover with water. Bring to a boil and then cook for 45 minutes – 1 ½ hours, or until completely cooked. Add more water to necessary, but it shouldn’t be soupy when it’s finished.
- Blend the chickpea into a thick puree in a food processor. Add a teaspoon of tahini and mix with a wooden spoon. Season with salt, pepper, paprika and cumin. Add a squeeze of lemon juice and a splash of water to loosen. Adjust seasonings as needed.
- Soak the fava beans for at least 8 hours or overnight.
- Drain the fava beans and repeat the same process with ¼ of the celery, onion and carrot as with the chickpeas above.
- Once you have delgazed with white wine and added the fava beans and covered with water, allow to cook for at least 45 min- 1 hour or until cooked.
- About 10 minutes before the end of cooking, add the tomatoes and season with 1 tablespoon of cumin.
- Continue cooking until you reach the desired consistency – this could be completely cooked, or a bit saucy, similar to a stew.
- Spread the hummus on a large plate and pour the fava bean stew on top, garnish with chopped parsley and sprinkled cumin and paprika. Serve with pita.