Instant Pot Ramadan Fava Bean and Mint Dip

Name: Instant Pot Ramadan Fava Bean and Mint Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Egyptian
Ingredients: 2 cups (340 g) dried fava beans (peeled and split), rinsed and picked through; 6 cups (1440 ml) water; 4 cloves (20 g) garlic cloves, peeled, peeled and minced; 1 cup (25 g) fresh mint leaves, packed, stems removed, roughly chopped; 3 tablespoons (45 ml) fresh lemon juice; 4 tablespoons (60 ml) extra virgin olive oil; ¾ teaspoon (3 g) ground cumin; to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) cayenne pepper (optional); 2 tablespoons (5 g) fresh mint leaves, whole, whole leaves for garnish (optional); 1 tablespoon (15 ml) extra virgin olive oil, for drizzling (optional); ½ teaspoon (1 g) Aleppo pepper or smoked paprika (optional)

From the MyKitchenBank Kitchen

A vibrant, silky fava bean dip infused with fresh mint, garlic, and bright lemon juice—ready in minutes thanks to the Instant Pot. This Egyptian-inspired ful medames variation is perfect for breaking fast during Ramadan or serving as a mezze appetizer. The mint adds an unexpected freshness that elevates the traditional recipe beyond the expected earthiness of the beans.

Prep: 10 min
Cook: 25 min
Wait: 15 min
Total: 50 min
Makes: About 2 cups (480 ml) dip

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Ingredients

8 servings

2 cups (340 g) dried fava beans (peeled and split), rinsed and picked through
6 cups (1440 ml) water
4 cloves (20 g) garlic cloves, peeled, peeled and minced
1 cup (25 g) fresh mint leaves, packed, stems removed, roughly chopped
3 tablespoons (45 ml) fresh lemon juice
4 tablespoons (60 ml) extra virgin olive oil
¾ teaspoon (3 g) ground cumin
to taste sea salt
to taste freshly ground black pepper
¼ teaspoon (0.5 g) cayenne pepper (optional)
2 tablespoons (5 g) fresh mint leaves, whole, whole leaves for garnish (optional)
1 tablespoon (15 ml) extra virgin olive oil, for drizzling (optional)
½ teaspoon (1 g) Aleppo pepper or smoked paprika (optional)

Equipment (4)

Instant Pot (6-quart or larger)
Fine-mesh strainer or colander
Food processor or immersion blender
Small bowls for garnish ingredients

Steps

Before you start

Rinse dried fava beans thoroughly under cold water and pick through for any small stones or debris
Have all aromatics prepped and ready (the Instant Pot cooks quickly)
If using fresh mint that's not chilled, place it in ice water for 5 minutes before adding to brighten the color

1
Pressure cook the fava beans
- Add the rinsed fava beans and 6 cups (1440 ml) of water to the Instant Pot.
- Stir well to combine.
- Seal the lid and set to high pressure for 18 minutes.
- The beans will soften during this time and become tender enough to break easily between two fingers.
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Ready when: Beans are soft enough to mash with a fork and release their starch
Tip: Don't skip rinsing the beans thoroughly; this removes excess starch and helps the dip stay bright rather than turning gray.
2
Release pressure and drain
- Once the cooking cycle ends, allow the Instant Pot to depressurize naturally for 10 minutes.
- Then carefully perform a quick release of any remaining steam by turning the vent valve.
- Drain the beans in a fine-mesh strainer, reserving 1/2 cup (120 ml) of the cooking liquid for thinning if needed.
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Ready when: Pressure indicator shows the lid is safe to open
Tip: Save the cooking liquid—it's starchy and helps create a creamy texture without added fat.
3
Combine beans with aromatics
- Transfer the drained beans to a food processor.
- Add the minced garlic, chopped fresh mint, 3 tablespoons (45 ml) of lemon juice, 4 tablespoons (60 ml) of olive oil, ground cumin, cayenne pepper (if using), and a pinch of sea salt and black pepper.
- Pulse until you reach your desired consistency—some prefer a chunky texture with visible bean pieces, while others like it completely smooth.
- If the mixture seems too thick, add the reserved cooking liquid 1 or 2 tablespoons at a time.
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Ready when: Dip has reached your preferred texture; no lumps remain if you prefer it smooth
Tip: Pulse rather than blend continuously to keep the dip from becoming gummy; stop and check often.
4
Taste and adjust seasonings
- Transfer the dip to a serving bowl.
- Taste a small spoonful and adjust the salt, pepper, and lemon juice to your preference.
- The dip should taste bright and aromatic, with the mint and lemon balancing the earthy beans.
- Add more cayenne if you want more heat.
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Ready when: Flavors taste balanced and the mint is clearly present
Tip: Taste before serving; the cold dip will mute flavors slightly, so season generously.
5
Garnish and serve
- Transfer the dip to a shallow serving bowl or platter.
- Create a slight well in the center with the back of a spoon.
- Drizzle 1 tablespoon (15 ml) of olive oil into the well, then sprinkle the whole mint leaves and Aleppo pepper or smoked paprika over the top.
- Serve immediately at room temperature or chilled, alongside pita bread, crudités, or other mezze items.
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Ready when: Dip is presented with garnishes visible and appetizing
Tip: The olive oil garnish adds richness and prevents the dip from drying out; apply just before serving for best appearance.

Good to know

Tips

For a creamier dip, use an immersion blender directly in the serving bowl instead of a food processor, blending until completely smooth.
If you don't have dried peeled fava beans, you can use canned cooked fava beans (two 15-ounce / 425 g cans, drained). Skip the pressure-cooking step and go straight to step 3, reducing the active time significantly. The flavor will be slightly less intense but the dip will still be delicious.
This dip is best served at room temperature or lightly chilled, as cold temperatures can make the olive oil solidify slightly and mute the mint and lemon. Let it sit out for 15 minutes before serving if it's been refrigerated.
To make this dip for a larger gathering, the recipe doubles easily. Use a second batch or cook 4 cups (680 g) of beans with 12 cups (2880 ml) of water for 20 minutes under pressure.

Make ahead

You can prepare this dip up to 2 days ahead. Make it through step 3, then cover and refrigerate. Bring it to room temperature or serve chilled. If it's too thick after chilling, thin with a splash of lemon juice or water before serving. Do not add the garnish until just before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 5 days. The dip can be frozen for up to 3 months (freeze in an airtight container or freezer bag); thaw overnight in the fridge and stir to recombine before serving. Reheat gently on the stovetop over low heat if you prefer it warm, or serve cold directly from the fridge.

Substitutions

fresh mint leaves, packed → fresh cilantro or flat-leaf parsley. Cilantro brings a different herbal note; parsley is milder and more neutral. Use the same amount. This variation is still authentic to some Egyptian preparations.
dried fava beans (peeled and split) → dried chickpeas or split peas. Chickpeas will create a more robust, creamy dip; split peas yield a more delicate, almost buttery texture. Adjust cooking time to 20 minutes for chickpeas, 15 minutes for split peas. The flavor will differ but still be delicious.
fresh lemon juice → lime juice or white wine vinegar. Lime juice brings a more tropical note; vinegar adds subtle depth. Use slightly less vinegar (2 tablespoons / 30 ml) as it's more assertive.
ground cumin → coriander or a blend of cumin and coriander. Coriander alone creates a more floral, citrusy dip; combining both (3/8 teaspoon each) offers a more complex spice profile common in some Levantine versions.