Ful Medames and the Endless Hummus Cravings.

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My love of Ful Medames is an extension of my never-ending urge to eat hummus for dinner. Although this is traditionally a breakfast food, I’ll happily eat it any time of the day and justify it by adding a vegetable. Although now that I’m pregnant, the only justification I need for anything is, “I feel like it.”

Usually this dish is made with fava beans but I’ve used pinto here because that’s what my local organic shop had.

Ful Medames With Lemon-Roasted Cauliflower and Tahini

*You can soak and cook dry beans if you want. It’ll result in a creamier ful but tins are fine too.

1 tin of pinto beans, drained.

1/2 brown or white onion, finely chopped

1 tsp ground cumin

1/2 tsp smoked paprika (optional)

1/4 cup vegetable stock

1 clove garlic, whole

salt and white pepper

Plenty of good olive oil

Juice of 1/2 lemon

Chopped fresh parsley

Add a little olive oil to a pan and gently warm to low-medium heat. Add chopped onion and cook until soft. Add cumin and paprika (if using), cook for 1-2 minutes. Add drained beans, whole garlic clove and liquid stock. Put a lid on and cook gently for 5 minutes. Keep an eye on liquid and add some if needed. You want it thick but not dry.

After 5 minutes remove lid and use a fork to smash 1/3 – 1/2 of the beans and the garlic clove. Give it a good stir, taste and season with salt and pepper.

This is already yums as is and can be served simply with olive oil, lemon juice and flat bread. If you’re eating it for breakfast you can add some fresh, diced tomatoes and chopped parsley. If you have some happy chickens in your yard you can serve with hard-boiled eggs. Or you can add some extra veg, like cauliflower:

Lemon-Roasted Cauliflower

1/4 cauliflower, cut into bite-sized pieces

rind and juice of 1/2 lemon

salt

black pepper

1/2 tsp sweet paprika

olive oil

Combine all ingredients, spread evenly on a small roasting dish and place into a pre-heated oven at 200 degrees. Roast for 20-30 mins, until they’re taking on some colour.

Serve on top of the ful medames with tahini sauce, olive oil, lemon juice, parsley.

Tahini sauce

Tahini (tahina) sauce is super simple – mix some water and tahini until it’s pourable. It’ll split but just keep mixing until creamy. Add a dash of lemon juice and some salt. Voila.

P.S. There are just a few tickets left for La Truffe Finale, concert and truffle tasting event this month in Christchurch. All canapes will be vegetarian, mostly vegan. Book now. https://www.eventbrite.co.nz/e/canterbury-truffle-festival-la-truffe-finale-tickets-17450248162

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Ful Medames and the Endless Hummus Cravings.

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