2 x 14oz cans fava beans, drained and rinsed (cannellini beans can be substituted)
1 medium red onion, diced
3 cloves garlic, minced
½ cups water
2 tbsp tahini paste
1 tbsp olive oil
1 tsp cumin
1 squeeze lemon juice
Cherry tomatoes, sliced
Salt and black pepper to taste
Heat the oil over medium heat and add the onion. Saute for 7-8 minutes or until it starts to brown. Add the garlic and saute for 30 more seconds until fragrant.
Add the spices and toast until fragrant, about 30 seconds.
Add the beans and the water. Increase the heat until the mixture reaches a boil, then simmer on low for 20 minutes or until thickened adequately. If the water reduces too much during cooking, just add another ⅓ cup or so as needed.
Remove the pot from the heat. Mash up some of the cooked beans with a fork or potato masher, or use an immersion blender to reach your desired texture. Add in the tahini and lemon juice. Do a final taste test for salt and add more of the tahini and/or lemon juice if desired.
Top with the cherry tomatoes and anything else you desire, like feta or fresh herbs. Serve hot with bread to dip.
An Egyptian breakfast dish. A stew of cooked fava beans with cumin that may include various other ingredients like garlic, onion, chili pepper, and other vegetables depending on what region your recipe is from. This one uses onion, garlic, cumin, tahini, lemon juice, and fresh cherry tomatoes for a rich spread that goes best on bread