Main Course
Foul with Hot Peppers
About this dish
This Lebanese street-food classic takes creamy foul mudammas and kicks it up with fresh hot peppers, garlic, and a generous swirl of tahini. It's a breakfast favorite in Beirut, where the smell of simmering fava beans drifts through the souks each morning.
Serve it with warm pita and a squeeze of lemon for a hearty, plant-based start to your day—or any time you crave something bold and comforting.
Ingredients
UK and US measurements are both included for every recipe.
dried fava beans
grain400 g
Imperial measurement: 2 cups
baking soda
other1/2 teaspoon
water
liquid1 liter
Imperial measurement: 4 cups
tahini
fat60 ml
Imperial measurement: 1/4 cup
fresh lemon juice
liquid60 ml
Imperial measurement: 1/4 cup
garlic
vegetable3 cloves
salt
seasoning1 teaspoon
ground cumin
spice1 teaspoon
extra-virgin olive oil
fat30 ml
Imperial measurement: 2 tablespoons
hot peppers (like jalapeños or serrano), thinly sliced
vegetable2 peppers
romato, diced
vegetable1 small
fresh parsley, chopped
herb15 g
Imperial measurement: 1/2 cup
warm pita for serving
grain4 pieces
Method
Cook the fava beans
25 minutesRinse the fava beans thoroughly. In a large pot, combine beans, baking soda, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until beans are tender and easily mashed.
Drain and reserve
2 minutesDrain the beans, reserving about 1 cup (240 ml) of the cooking liquid. Set aside.
Make the tahini sauce
5 minutesIn a small bowl, whisk together tahini, lemon juice, half the olive oil, cumin, and salt. Add a few spoonfuls of the reserved cooking liquid to make a smooth pourable sauce.
Sauté the peppers and garlic
4 minutesIn a small skillet, heat the remaining olive oil over medium heat. Add the sliced hot peppers and whole garlic cloves; cook for 3-4 minutes until fragrant and slightly softened. Remove from heat.
Mash and combine
3 minutesTransfer the drained beans to a serving bowl. Using a potato masher or fork, mash them to your desired consistency, adding some reserved cooking liquid if needed. Stir in the tahini sauce and mix well.
Top and serve
2 minutesScatter the sautéed peppers and garlic over the foul. Garnish with diced tomato and chopped parsley if using. Serve warm with warm pita bread.
Equipment
- large pot
- skillet
- small bowl
- masher
Nutrition facts
Tips
- If using canned fava beans, skip the soaking and simmering step, and simply heat them gently, then proceed with the rest of the recipe.
- For a milder heat, remove the seeds from the hot peppers before slicing.
- For.
- For more kick, keep them.
- Be sure to whisk the tahini well before measuring, as it tends to separate.
- Store leftover foul in the fridge for up to three days, the flavors even improve overnight.
Serving suggestions
- Serve the foul as a hearty breakfast or brunch with warm pita, fresh tomatoes, and a few olives on the side. It also works beautifully as a light dinner.
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Recipe by
Sami Haddad
Specialises in Lebanese cuisineSami makes hummus with so much tahini it's basically a dessert. He is a chickpea champion.
Describe yourself in three words: Creamy, tahini-heavy, chickpea lover.