Here is everything you need:
FOR THE FOUL AND SALSA
2 cans of fava beans
1 clove of garlic
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1 jalapeño
Juice from 1 lemon
2 TBLSP of olive oil
1 pinch of salt
FOR THE HUMMUS:
2 cans of warmed chickpeas
1 TBLSP tahina oil
1 pinch of salt
Juice from 1 lemon
1 TBLSP of olive oil
2 cloves of garlic
Paprika and sumac
EXTRA:
4 eggs
4 roma tomatoes
4 english cucumbers w/ skin
Lebni
Pickled vegetables
Pita bread
Black and green olives
This dish can be assembled in any order!
FOUL AND SALSA:
Warm up your fava beans and begin mashing. Once they are soft, add in 1 clove of garlic and mash.
Place in a dish and set aside while you make your salsa.
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In a morter and pestle, grind 1 jalapeño, juice from one lemon, and 2 TBLSP of olive oil.
Once you get to a salsa consistency, add 1 pinch of salt and grind to incorporate the salt.
Once your salsa is done, add it on top of your beans and set aside.
HUMMUS
Warm up your chickpeas on the stove and then move to a food processor and blend until semi-smooth..
Add in 1 TBLSP of tahina oil, 1 pinch of salt, 2 cloves of garlic, and juice from one lemon. Blend again, this time while the processor is running and add in 1 TBLSP of olive oil.
Add your hummus to a dish and add olive oil and your choice of sumac or paprika as a garnish.
EXTRA:
Plate the lebni in a dish and add olive oil on top.
Slice your tomatoes and cucumbers into bite sized pieces and set aside on a plate.
Serve the pickled vegetables and olives in separate bowls and set aside.
Warm up the pita bread and lastly, enjoy this dish with eggs cooked to your liking!