Qudsiyeh (Hummus Topped With Fava Beans)
Serious Eats / Qi AiI have a hard time making decisions at restaurants because I usually want to try everything. I dream of being able to combine two dishes into one, which may be why I love qudsiyeh, a meal of hummus b’tahini topped with tender fava beans. It’s the best of both worlds. Served with bread such as pita, taboon, or ka'ak, qudsiyeh is a common breakfast, though it can also be served for lunch or dinner.Qudsiyeh is named after the city it was supposedly invented in—its name literally means from al-Quds (or Jerusalem). Today, the dish is a staple in many hummus shops across Jerusalem, and its popularity has extended into other parts of the Levant, including Jordan, Lebanon, Syria, and even within Palestine itself. Though its most basic form consists of hummus b’tahini and fava beans, variations with different mix-ins—like fresh tomatoes, parsley, or onion—abound.Ful, or mini fava beans, can be purchased dried or canned. (Make sure they are the mini ones, not the large ones, as they tend to hold their shape better and it’s easier to spoon them over the hummus.) I personally prefer buying them dry in bulk, then soaking and cooking them before portioning and freezing for ease. Though you can easily find both dried and canned ful in any Middle Eastern grocery store, they are also readily available online, though often at a premium. Qudsiyeh epitomizes the creative use of basic, accessible ingredients to make filling meals that can feed a crowd. This is the kind of meal that many families turn to during food shortages or times of need—such as during the war in Gaza—as they struggle to find fresh produce. Cans of ful or dried fava beans are usually part of food aid convoys, as are dried chickpeas, and mixing them together can really help stretch a meal while also providing some variety.This dish is quite heavy and satisfying. If you prepare it for a weekend breakfast or brunch, don’t be surprised if it holds you over until dinner—especially if you enjoy it with a side of boiled eggs and bread, as is commonly done on weekends in Palestine.In this recipe, I've tried to remain faithful to the traditional version served in Jerusalem, where a heap of ful is placed in the center of a bowl of hummus and then drizzled with a sauce of garlic, chile, lemon juice, and olive oil. While you should enjoy it by scooping both components together with bread—and you can even mix them before eating—the visual appeal of keeping them separate, as is customary in Jerusalem hummus shops, is my preferred way to serve it.For the Fava Beans: If using dried beans, place them in a large bowl and cover generously with cold water. Let soak at room temperature for at least 8 hours or overnight. Drain and rinse beans thoroughly. (See notes if using canned fava beans.)Serious Eats / Qi AiIn a 4-quart pot or Dutch oven, combine beans and 1 teaspoon salt. Cover beans with 2 inches water and bring to a boil over high heat. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until beans are tender and almost falling apart, 1 1/2 to 2 hours. Stir occasionally and top off with more water as needed; they should be submerged at all times. (See notes.)Serious Eats / Qi AiWhen the beans are cooked, set aside 1 cup cooking liquid. Using a colander, drain beans. Using a mortar and pestle or potato masher, coarsely mash the beans, adding more reserved water, one tablespoon at a time, if necessary, to form a chunky purée. (You don’t want a smooth paste and you should still see plenty of partially broken down beans; see notes if using canned beans).Serious Eats / Qi AiFor the Lemon Dressing: Meanwhile, In a small bowl, stir together garlic, chile, lemon juice, and olive oil, and season to taste with salt. Set aside. (See notes.)Serious Eats / Qi AiFor Serving: Fill a shallow bowl with hummus b’tahini and, using the back of a spoon, form a well in the center. Spoon the mashed fava beans into the well, forming a mound. Pour the lemon dressing on top and drizzle with more olive oil. Sprinkle with parsley, if using, and serve with pita, sliced tomatoes, onions, and pickles.Serious Eats / Qi AiSpecial Equipment4-quart pot or Dutch oven, colander, mortar and pestle or potato masherNotesIn general, mini fava beans tend to be sturdier than large ones so they won’t become too mushy when cooked. One can of plain ful mudammas (small fava beans) can be substituted for 1/2 cup dried fava beans. Sizes of cans vary from 14 to 16 ounces; all work in this recipe.If using canned beans: pour contents of the cans into a small pot. Bring to a boil over high heat and heat beans are warmed through. Proceed with the rest of step 4. Season to taste with salt.Make-Ahead and StorageThe fava beans can be cooked up to two days in advance and stored in their liquid. Reheat and proceed with recipe from step 3. The finished dish is best enjoyed immediately.
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