For millennia, Middle Easterners have been making spreads from legumes. Although most Westerners are familiar with a chickpea mixture called hummus, bean spreads are also common throughout the region. Indeed, some Middle Eastern hummus mixtures contain a little fava beans as well, producing an averse reaction in those who are allergic to the latter legume.
Middle Eastern Bean Spread (Salatet Ful Abiad)
Recipe By Gil Marks
- Cooking and Prep: 3 h 20 m
- Serves: 6
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No Allergens
Ingredients (8)
Main ingredients
Start Cooking
For the Dip
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Heat two tablespoons oil in a large skillet over medium heat. Add the garlic and sauté until lightly colored but not burnt.
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Add the beans, cayenne, lemon juice, and salt and cook until the mixture is dry, two to four minutes.
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Remove from the heat and stir in the remaining tablespoon of oil.
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Spoon into a bowl or crock and refrigerate for at least three hours and up to two days.
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If desired, invert onto a serving plate and sprinkle with the paprika and/or parsley. Serve with pita bread or crackers.
Variation:
Bissara (Moroccan Bean Spread): Add 2 teaspoons ground cumin.
Bakla Ezmesi (Turkish Bean Spread): Add 2 tablespoons chopped fresh dill.
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