Iyad served this to us for breakfast with warm pita, cucumber spears, and tomato and sweet onion wedges, but in less than a week home I can attest it makes a darn good lunch and appetizer.
Palestinian Breakfast
by: Three Many Cooks
Serves: 4
Ingredients
- 2 cans (15- to 16 ounces each) fava or pinto beans
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1 large lemon, juiced
- 2 tablespoons chopped fresh parsley
Instructions
- Heat beans in a Dutch oven to a simmer. Drain off enough liquid so that when you mash the beans, they are soft spread consistency. (Better to drain off more liquid and add back as needed. You don't want soup.) Mash hot beans with a potato masher until mostly smooth. Add garlic and olive oil, lemon juice to taste (start with a couple teaspoons and add more to taste) and a tablespoon or so of the parsley.
- Pour bean puree onto a lipped platter, drizzle with additional olive oil and sprinkle with parsley. Serve with warm pita, tomato and onion wedges, and cucumber spears (and falafel, if you're lucky!).
That sounds delicious!
This is the kind of dip I could eat all day. I love dishes that provide so much flavor with very little effort.
My family eats this all the time! it’s called “fool” back home and considered the poor mans dinner, but it is oh so delicious!
Sounds yummy! Off to the grocery store today and will get some pinto beans to make this 🙂