Ode to my father and inspired by -both one of our favorite foods- Egyptian recipe of "ful mudammes" or stewed fava beans, this is a cross between a soft spread and a comforting dip. I've used cannellini beans for a more mellow feel, and used basil for a twist to a traditional "mudammes" that makes it more "worldly" and curious in a way.
Ful mudammes is a fava bean stew, cooked with garlic and onions. My father used to add tomatoes in it to make it a proper meal, but this recipe only uses the garlic as a base. You can add onions if you have the time to caramelize them so they completely ooze in the cannellini mixture with grace.
I personnally like to cook low & slow and take the time to prepare this one in larger batches, but if you feel lazy and want to start digging pronto, just skip the slow garlic roasting, and just blend 2 garlic cloves in a blender straight. But it will lack the sweetness and magic from the roast garlic...you snooze you loose!
Make in 15-20 minutes
Serves 4 people generously as a spread or 4-6 as a dip
MAKE THE BASE OF YOUR DIP
- Heat 2-3 tablespoons of the extra-virgin olive oil in a saucepan over low heat with the garlic cloves. Allow the garlic to roast slowly on all sides for about 10 minutes.
- When the garlic is beautifully roasted and fragrant, stir through 1 can of cannellini beans and mix well. Bring the heat to medium and cook for 5 minutes stirring occasionally.
- Transfer the mixture to a food processor and pulse until the dip reaches your desired conssitency. I like to have this dip base fairly smooth.
- Add the lemon zest + juice, remaining extra-virgin olive oil, cumin and sea salt and pulse once more to combine all of the ingredients.
ADD-ONS / OPTIONALS
- If you want to pump up your dip with an extra garlicky flavor, crush in a raw garlic clove in the food processor.
- For extra freshness and basil attitude, add a handful of basil leaves to the food processor and pulse until...green!
In a large bowl, mix together the remaining drained can of cannellini beans with the smooth dip.
Top in a pretty way with the basil leaves, extra spices, sea salt and lemon wedges. If you don't know how to do it, think Japanese garden.
FOR THE DIP
- 2 cans cannellini beans, drained
- 3 cloves garlic, peeled and lightly smashed
- 4-5 Tbsp extra-virgin olive oil
- 1 Tbsp tahini
- The juice of a lemon
- 2 Tbsp ground cumin
- 2-3 Tsp sea salt, to taste
- The zest of a lemon
- 1 clove garlic, peeled and crushed (optional if you want an extra garlicky flavour)
- A handful of basil leaves (optional)
FOR THE TOPPINGS
- Chili flakes (Optional, not for type A)
- Lemon wedges, peeled and cut in bitesize pieces
- Basil leaves
- Sea salt