Last Night’s Dinner: Ful with hummous

Monday 2 May

Ful is the Egyptian dish of crushed broad (fava) beans with cumin and garlic. It’s often eaten at breakfast but actually enjoyed at any time of the day. The version Ella made was again inspired by Yotam Ottolenghi’s book Plenty (see previous post). He warns that it might not look like much but is actually rather filling. And so it should be – a big pile of herby broad beans on a bed of warm, homemade hummous and and an egg on top. That’s one big plate of protein and a rich mix too. There’s something about beans, olive oil and herbs that is heartening – ETP’s butter beans and feta recipe does a similar trick to this. Good old Ottolenghi.

Recipe? There’s a wealth of them for Ful out there, but try this one here and adapt to your liking.

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2 Comments to “Last Night’s Dinner: Ful with hummous”

  1. Gee, that looks nice. I usually have it heated up with drizzled olive oil and tomatoes, but this would be a fine sub.

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