Sunday morning breakfast at my family’s house always includes this dish. It’s my father’s absolute favorite.

Overtime I’ve grown to love this totally underrated dip…I think I even love it more than hummus! They layers of flavors that you get in fool are just too special and too satisfying. 

Heads up, you’re generally going to see it spelled as “Foul” or “Foule”. However it’s pronounced exactly like “fool”. For this reason, I spell it differently.

Ingredients:

Serves 2

1 can of fool (Remember, you’re going to see usually spelled “foul” or “foule”)
1/2 ripe tomato
1 small bunch flat leaf parsley
1 lemon
1-2 cloves garlic
1/2 jalapeño
1/4 teaspoon salt

Step 1: Pour 1 can of fool into a small pot and bring to a boil. Be sure not to get rid of the liquid in the can. That goes into the pot as well. After it boils, time it for about 4-5 minutes. Then remove from heat and place in medium size bowl.

Step 2: Smash up fool using a fork or potato smasher. Be sure to leave some of the chunks in there and don’t worry about it being too watery. In a minute or two, you’ll notice that the fool will absorb most of the liquid.

Step 3: Finely dice tomato and finely chop parsley. Add most of each to the fool. Just leave a bit aside for garnish. 

Step 4: Add minced garlic and finely chopped jalapeño. Squeeze lemon juice and sprinkle salt.

NOTE: I hate mincing garlic so I like to use my zester/grater. I like it a lot more than using the garlic smasher. If you really want to, you can even use it for your jalapeño. Just cut of the front of the pepper and begin grating away 🙂

Step 5: Stir all ingredients together. Garnish with left over parsley and tomatoes.

Sahtain!