Ful Medames

Warm the beans through in a saucepan with a splash of their own liquid — enough to keep them loose, not soupy. Give them 10 minutes over low heat.

Mash roughly a third of the beans against the side of the pan with the back of a spoon, leaving the rest whole. Stir it together.

💡 Half-mashed is the point — a fully smooth purée is hummus's job, not ful's.

Crush the garlic with a good pinch of salt into a paste and stir it in off the heat, along with the cumin.

Add the lemon juice, taste, and add more salt or lemon until it tastes bright rather than flat. Beans swallow seasoning — expect to add more than feels right.

Spoon into a shallow bowl, pour the olive oil generously over the top and scatter the tomato and parsley.

Serve hot with warm baladi bread or any flatbread, and let everyone mash their own portion further at the table.