Fuhl made with fava beans and drizzled with caramelized onions and garlic
Fuhl made with romano and kidney beans. We also added a little bit of Tahini.
We served the fuhl with pita, beet salad, tabbuleh, coriander leaves and grilled eggplant.
Apparently, in Sudan, fuhl is traditionally made with kidney beans and we almost prefer it made with kidney beans rather than favas. But just by the smallest margin. Fuhl is wonderful made with any dried bean.
We used the recipe in "Mediterranean Street Food" by Anissa Helou (www.anissas.com). It's wonderful!! At last, great Hummus! We added caramelized garlic and then sprinkled on a little sumac (on the right), trying to get a similar result to Anissa Helou's bowl of hummus pictured on the left. (She very kindly emailed an image along with a clarification to her recipe.)
Here it is with olive oil and a little chopped coriander leaf because we didn't have parsley on hand (what?? who doesn't always have parsley on hand?)
In January and February, we made pita and ate the hummus with the lovely soft bread. But in April, we decided to serve the hummus with triangles of pita that had been tossed in olive oil then baked til crispy in the oven.
This is a great way to rescue stale or storebought pita.
