this is such a quick and fresh middle eastern food, typically eaten for breakfast in palestine. if you’re somebody that has a hard time eating enough pulses and especially beans, this is for you!

quantities for about 2 portions

ingredients

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• onion: 1
• garlic cloves: 2
• tomatoes: 100g
• beans of choice: 480g (2 cans)
• cumin powder: 1 full teaspoon
• lemon: juice of 1
• salt
• coriander/parsley (optional)
• chili powder (optional)

in this recipe i’ve used 1 can of spanish white beans and one can of red kidney beans, but any kind will do just great!

it’s best to use cherry tomatoes for this recipe but really any kind will do!

this recipe is very flexible, if there’s something you don’t like just opt it out. the only two crucial ingredients are cumin and the lemon juice, the rest is to add accordingly to your preference!

procedure

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1. slice the onion and stir fry it in a pan with a bit of olive oil. once it’s soft add the garlic (if you want to take it out later leave it whole, otherwise we suggest to slice it finely)

2. chop most of the tomatoes and add them to the pan. leave a couple out for garnishing.

3. rinse the beans and add them to the pan.

4. add the cumin, a pinch of salt and half a glass of water, then cover it and let it simmer for 5 minutes.

5. now spoon out about half of the beans and tomatoes and blend them separately until you get a soft and dense mixture -you can either use a minipimer or a blender.

6. add the cream back to the pan, mix it all together, add the lemon juice and adjust with salt.

7. your ful mudammas is ready to eat! plate it and garnish it with some coriander, some olive oil, the remaining tomatoes and chili powder if you like it.

8. enjoy it with some rice or with some pita/ piadina like i did!