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Lebanese Hummus & Ful

A delicious Lebanese recipe from reader Patricia McCaffrey -- I'm not sure whether to call this a thick soup or an appetizer. Enjoy it either way!

1 16-ounce can of chick peas, undrained
1 16-ounce can of fava beans (ful), undrained
4 tablespoons lemon juice
3 cloves garlic, crushed
olive oil
ground cumin

Pour chick peas, fava beans, lemon juice and garlic into a medium saucepan. Bring to a boil, then lower the heat and simmer for 20 minutes, occasionally mashing the beans with the back of a large wooden spoon but leaving some of the chick peas whole.

When the texture is somewhere between a soup and a paste, pour into bowls. Drizzle a little olive oil on top of the mixture, then sprinkle with ground cumin. Serve hot.

Optional: serve with pita bread, green onions and radishes.

4-6 servings

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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