Ful bi Limun

Ful bi Limun is a bright, comforting bowl built around silky fava beans elevated by zesty lemon juice, fragrant garlic, and fruity olive oil. Across the Eastern Mediterranean and the Levant, cooks have long simmered fava beans with warming spices like cumin, finishing with a generous squeeze of lemon juice and a drizzle of olive oil. The name simply reflects the essence of the dish: beans with lemon. Whether you enjoy it for breakfast, a light lunch, or as part of a mezze spread with warm pita, chopped tomatoes, and sprigs of parsley, this recipe brings together pantry staples into a creamy, tangy, and deeply satisfying bowl.

Ingredients

• fava beans
• lemon juice
• garlic
• olive oil
• cumin
• salt
• black pepper
• parsley
• chili flakes (optional)
• tahini (optional)
• baking soda (for dried beans; optional)
• water
• onion (optional)
• tomatoes (optional, for serving)
• paprika (optional)
• sumac (optional)
• pita (for serving)

Before You Start

You can prepare Ful bi Limun with dried fava beans or with canned fava beans. Dried fava beans require soaking in water and a longer simmer, while canned fava beans make the process much quicker. Either way, the signature finish of lemon juice, garlic, olive oil, and cumin brings the dish together. Keep salt, black pepper, and a handful of fresh parsley close by for seasoning and garnish, and have warm pita ready for scooping.

Preparation

If Using Dried Fava Beans

1. Rinse the dried fava beans under cool water. Cover with plenty of water in a bowl and add a small pinch of baking soda to help soften the skins. Soak for 8 to 12 hours.
2. Drain and rinse the soaked fava beans. Place them in a pot, cover with fresh water, and add a pinch of salt. Bring to a gentle simmer and cook until tender, about 45 to 60 minutes, skimming any foam that rises. When tender, drain (reserve a cup of the cooking water for adjusting texture later).

If Using Canned Fava Beans

1. Drain and rinse canned fava beans under cool water. Set aside.

Cooking Process

1. Warm a skillet or medium saucepan over medium heat. Add a generous splash of olive oil. Add finely chopped onion and cook, stirring, until translucent and lightly golden, about 5 minutes.
2. Add minced garlic and stir until fragrant, about 30 to 60 seconds. Sprinkle in cumin and, if you like, a pinch of paprika. Let the spices bloom in the olive oil briefly.
3. Stir in the cooked or canned fava beans with a small splash of warm water to loosen. Use a fork or a potato masher to mash some of the fava beans while leaving others whole for texture. If the mixture seems thick, add a little more water until it is creamy and spoonable.
4. Season with salt and black pepper. Stir in plenty of fresh lemon juice to taste. If you enjoy a richer finish, whisk in a spoonful of tahini.
5. Let the mixture gently bubble on low heat for about 5 minutes so the fava beans absorb the flavors of garlic, cumin, and lemon juice. Taste and adjust with more salt, black pepper, or lemon juice as needed.
6. Off the heat, fold in chopped parsley. Finish with a drizzle of olive oil, a dusting of sumac if using, and a pinch of chili flakes for gentle heat.

How to Serve and Enjoy

Ladle the warm Ful bi Limun into a shallow bowl. Garnish with extra parsley, a final squeeze of lemon juice, a spoon of tahini if you like it creamier, and a swirl of olive oil. Serve immediately with soft, warm pita for scooping. On the side, offer chopped tomatoes, a little finely chopped onion, a sprinkle of sumac, and a dash of chili flakes. The balance of bright lemon juice, savory garlic, floral olive oil, and earthy cumin is the heart of the dish, while parsley and tomatoes add freshness.

Tips and Variations

• Texture: For a velvety bowl, mash more of the fava beans and add a splash of warm water. For more bite, leave more fava beans whole.
• Creaminess: Stirring in tahini creates a lush, nutty finish that pairs beautifully with lemon juice.
• Spice: Adjust cumin, add a touch of paprika, and finish with chili flakes to your heat preference.
• Garnish: A pinch of sumac, extra chopped parsley, diced tomatoes, and a drizzle of olive oil brighten the bowl.
• Serving: Always serve with warm pita and a small side of lemon juice so guests can adjust tanginess.

Make Ahead Notes

Dried and cooked fava beans hold well for later use. Rewarm gently with a splash of water, then refresh with lemon juice, a little olive oil, and a sprinkle of parsley. Taste and adjust salt and black pepper before serving with pita.