Middle Eastern · Lunch
Crushed Fava Bean Dip (Low-Calorie)
A creamy Middle Eastern dip made from cooked fava beans mashed with lemon juice, garlic, cumin and a light hand of olive oil, finished with parsley and a dusting of paprika. Lighter than traditional ful medames, served with fresh vegetable sticks for scooping instead of heavy bread or extra oil.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
221Calories
12.9gProtein
6.9gFat
27.8gCarbs
6.8gSugar
10.2gFiber
320mgSodium
0mgChol
1gSat Fat
780mgPotassium
95mgCalcium
3.4mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Drain cooked fava beans and peel off loose skins. Mince garlic. Chop parsley. Cut carrot, cucumber and celery into thin sticks.
2
Heat
Place fava beans and water in a small saucepan over medium heat for 5 minutes until hot and soft enough to mash easily with a fork.
3
Fold
Transfer warm beans to a bowl and mash until mostly smooth. Stir in garlic, lemon juice, cumin, olive oil and salt until evenly combined and thick.
4
Plate
Spread dip onto a small plate, scatter parsley and paprika over the top, and arrange vegetable sticks around the edge for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g fava beans, cooked
- 2 clove2 clove garlic
- 4 tbsp4 tbsp lemon juice
- 1 tsp1 tsp cumin, ground
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp smoked paprika
- a pinch of salt
- 4 tbsp4 tbsp water
- 22 small carrot
- 11 cucumber
- 44 celery sticks
