Houmous with ful medames, preserved lemon & tomato salsa

Name: Houmous with ful medames, preserved lemon & tomato salsa
Prep time: 20 min
Total time: 20 min
Yield: Serves 4-6
Cuisine: Middle Eastern
Ingredients: 400g tin fava beans (see Before You Start); 4 garlic cloves, finely chopped; 1 tbsp ground cumin; 3 tbsp tahini; 1½ tsp sea salt flakes; 1 tsp smoked paprika; Juice 1 lemon; 1 batch ultimate https://www.deliciousmagazine.co.uk/recipes/ultimate-instant-houmous/instant houmous to serve; Pitta breads to serve (optional); For the salsa; ½ onion, finely chopped; 2 vine tomatoes, halved, seeds removed and finely chopped; 4 tbsp olive oil, plus extra to serve; Juice 1 lemon; 1 preserved lemon, finely chopped; 20g basil, finely sliced; 1 red chilli, deseeded and finely chopped; 1 pickled chilli, finely chopped; ½ tsp sea salt flakes

By: Helen Graham

Published: 3 Oct 24
Updated: 3 Oct 24

Test kitchen approved

“Ful medames is a creamy Egyptian fava bean stew, spiced with cumin and thickened with tahini. Paired with houmous, as it is across the region, this makes the heartiest meal,” says chef Helen Graham. “I like to dress them with a zippy salsa, then scoop it all up with fresh pitta.”

Helen takes inspiration from the food of the Middle East, Eastern Europe and North Africa. After working at London restaurants such as The Palomar and working with Yotam Ottolenghi, she rose to fame as chef of Middle Eastern vegetarian restaurant Bubala. Follow Helen on Instagram.

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Serves 4-6
Hands-on time 20 min

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Ingredients

400g tin fava beans (see Before You Start)
4 garlic cloves, finely chopped
1 tbsp ground cumin
3 tbsp tahini
1½ tsp sea salt flakes
1 tsp smoked paprika
Juice 1 lemon
1 batch ultimate instant houmous to serve
Pitta breads to serve (optional)

For the salsa

½ onion, finely chopped
2 vine tomatoes, halved, seeds removed and finely chopped
4 tbsp olive oil, plus extra to serve
Juice 1 lemon
1 preserved lemon, finely chopped
20g basil, finely sliced
1 red chilli, deseeded and finely chopped
1 pickled chilli, finely chopped
½ tsp sea salt flakes

Method

Add the fava beans and their liquid to a pan, along with the garlic, cumin, tahini, salt and smoked paprika. Tip in 200ml water, then set over a medium heat. Bring to a simmer and cook for 10 minutes, stirring occasionally and mashing some of the beans with the spoon to thicken the sauce. Remove from the heat and add the lemon juice.
Meanwhile, mix all the salsa ingredients in a small bowl.
Divide the houmous among bowls and spoon over the ful medames. Top with the salsa and drizzle with a little more olive oil (or serve it all in separate bowls if you like). Serve with pitta.

Recipe from October 2024 Issue

Nutrition

Nutrition: per serving

Calories: 603kcals
Fat: 45g (6.3g saturated)
Protein: 21g
Carbohydrates: 24g (4.3g sugars)
Fibre: 8g
Salt: 4g

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Before you start

Ingredients

Method

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Couscous with preserved lemons

Broad bean & mint dip

Cumin seed flatbreads

More to discover