Two Dips from Lebanesse Cuisine: Ful Mesdames and Musabha

Two Dips from Lebanesse Cuisine: Ful Mesdames and Musabha

Disclosure: As an Amazon Associate I earn from qualifying purchases. This page may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. There is no additional cost to you whatsoever.

humus via Unsplash

Make two flavorful, simple dips at one go, with recent or canned fava beans and chickpeas. We’re keen on consuming beans over right here at Green Prophet, and provide you recipes like this little-known lupini bean recipe sometimes. These dips are simple appetizers for a celebration or a meal with friends, or as a snack with pita chips. These are thought-about salads within the Middle East, however “dip” expresses the mushy texture of those dishes higher. 

Ful Mesdames


2 cups small brown fava beans: both 2 cans, heated with their water, or 2 cups ready cooked favas – directions beneath
2 cups chickpeas, both 2 cans, heated with their water, or 2 cups ready cooked chickpeas. Reserve 1 cup for making the masbaha recipe beneath.
2 garlic cloves, peeled and crushed with a bit of salt
1 medium tomato, chopped superb – reserve 1 tablespoon for garnish
1/2 medium crimson onion or 1 shallot
2 tablespoons roasted crimson pepper (grilled or from a jar) or 2 tablespoons finely chopped recent crimson chili pepper – reserve one tablespoon for garnish
1 handful cilantro or parsley – reserve just a few good pinches for garnish
Juice of 1/2 lemon
About 1/4 cup olive oil 


Drain and pour the recent ful right into a bowl. Strain 1 cup of scorching chickpeas with a slotted spoon into the ful bowl however don’t dump the chickpea water; you’ll want it later.
Crush the ful and chickpeas along with a potato masher.
Add the crushed garlic, chopped tomatoes, onion or shallot, chili or roasted crimson pepper; combine effectively. Continue crushing all the things collectively coarsely.
Chop the cilantro or parsley finely; add to bowl and blend effectively.
Stir within the lemon juice.
Taste for salt and modify.
Pour a beneficiant quantity of olive oil across the ful combination.
Garnish with reserved chopped tomato, chili or crimson pepper, and cilantro.


Musabha is a tough humus made with complete chickpeas as a substitute of mixing them.  Slather it on bread and garnish it with no matter takes your fancy.

dips with garnishes

Ingredients :

Remaining cup of scorching chickpeas from the ful mesdames recipe above – reserve a handful for garnish
2 tablespoons uncooked tahini paste
1/4 – 1/2 cup chickpea cooking water
1 clove garlic, crushed with a bit of salt
Juice of 1/2 lemon
Sprinkles of cumin and paprika
Olive oil
2-3 tablespoons chopped cilantro
4 or 5 slices of chili or recent crimson bell pepper, minimize vertically to make a garnish


Pour the recent, complete, remaining chickpeas right into a serving bowl
In a small separate bowl, combine the tahini with 1/4 cup of the chickpea water. Add water as you go to make a dip that’s free sufficient in your liking. Mix totally, till white.
Add the crushed garlic clove and lemon juice to the tahini; combine.
Spoon the tahini into the chickpeas. Crush collectively flippantly.
Taste for salt and modify.
Garnish with reserved complete chickpeas.
Pour olive oil across the bowl.
Sprinkle cumin and paprika across the bowl.
Pile up a bit of chopped cilantro within the heart.
Place 4 or 5 slices of chili or recent uncooked bell pepper across the bowl.

How to eat these dips with pita or different flatbread: tear a chunk of bread off, fold it to make a bit of cup, and spoon some dip into it. Eat as is, out of your hand.
Suggested dishes to accompany: arduous boiled eggs, child radishes, all kinds of pickles, cucumber sticks.
This makes a lightweight meal. Serve fish, rooster, or kebabs with these salads for a heartier meal.

* To put together ful and chickpeas from uncooked:
Rinse 1 cup of every. In separate bowls, cowl generously with chilly water and permit to soak in a single day.
Rinse every once more and cook dinner in separate pans, in loads of water. It will take 1-1/2 hours to cook dinner them till tender.
Do not drain the cooked chickpeas; you will want a few of the cooking water for the musabha.

More wonderful bean-based recipes from Green Prophet, and a few historical past about well-loved Middle Eastern ful beans:

Fresh Fava Beans For Salads

Ultimate Traditional Ful And Humus Recipe

Time To Settle The Debate: Oldest Ful and Humus Beans in Israel

#wpdevar_comment_2 span,#wpdevar_comment_2 iframe{width:100% !necessary;} #wpdevar_comment_2 iframe{max-height: 100% !necessary;}