Recipes Breakfast ful

Recipes Breakfast ful

Recipes Breakfast ful

Recipes Breakfast ful Total is a breakfast dish made along with wide beans. Breakfast ful


  • 1 cup (180g) dried broad beans (see note)
  • 1 teaspoon bicarbonate of soda
  • 0.25 cup (60ml) extra virgin olive oil
  • 2 garlic clove cloves, crushed
  • 1/2 teaspoon dried chilli flakes
  • 0.25 cup (70g) tahini paste
  • 1/2 cup (140g) solid Greek-style yoghurt, plus extra to drizzle
  • 1/2 tablespoons lemon juice
  • 1 tomato, seeds removed, chopped
  • 1/4 cup flat-leaf parsley, torn
  • 1/4 mug mint leaves, torn
  • Wholemeal pita breads, to function


  • Step 1 Place the broad beans in a bowl and cover with cold water. Add the bicarbonate of soda and stir to dissolve. Soak the beans overnight in the fridge to soften.
  • Step 2 The next day, drain and rinse the beans. Add beans to a saucepan and pour in just enough water to cover. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 25 minutes or until just tender. Season with a good pinch of salt and cook for a further 15 minutes or until softened.
  • Step 3

    Drain the beans, reserving 1 cup (250ml) cooking liquid. Mash half the beans with the reserved liquid. Stir through remaining beans. Drizzle over 2 tablespoons oil and set aside.

  • Step 4

    Whisk together the garlic, chilli flakes, tahini, yoghurt and lemon juice. Season and stir through the bean mixture. Top beans with tomato and herbs, drizzle with yoghurt and remaining 1 tablespoon oil, and serve with pitas.