Spicy Ful Mudammas (Fava Beans) With Olive Oil And Chili Recipe

• 4 cloves garlic
• 1 1/2 teaspoons cumin seeds, freshly toasted
• 2 teaspoons chili flakes
• Kosher salt
• 2 (15-ounce) cans fava beans
• 3/4 cup extra virgin olive oil, plus more for serving
• 1 tablespoon tahini
• 3 to 4 tablespoons lemon juice from 2 lemons, or more to taste

1. Put garlic cloves, cumin seeds, chili flakes, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don't have a mortar and pestle, mince garlic very fine.
2. Empty one can of fava beans (with liquid) into a medium saucepan; drain second can and add additional beans, garlic paste, olive oil, and tahini. Cook over medium-high heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like, about 5 minutes.
3. Add lemon juice and salt to taste. If desired, mash one third of beans with a potato masher for a thicker stew, or mash all beans for a rich dip. Serve with additional olive oil at the table.

garlic, cumin seeds, chili flakes, kosher salt, fava beans, extra virgin olive oil, tahini, lemon juice from

Taken from www.seriouseats.com/recipes/2015/01/spicy-ful-mudammas-egyptian-breakfast-fava-beans-recipe.html (may not work)