Ful medames, made by mashing and blending boiled dried fava beans with garlic, tahini, lemon juice and olive oil, is the filling breakfast classic of Egypt and the surrounding Middle Eastern countries. It's served with bread, sprinkled with tomatoes and parsley on top.
Drain the boiled dried broad beans and put them in a pot with a little of the cooking water; heat over low heat for a few minutes.
Roughly mash the broad beans with a fork; add garlic, tahini, lemon juice, olive oil, cumin, and salt, and mix until smooth.
Spread the paste on a serving plate and drizzle with an extra swirl of olive oil.
Sprinkle chopped tomato, onion, and parsley on top, add red pepper flakes if desired, and serve with hot bread.
Important: Boil the fava beans until thoroughly soft; if they remain firm, the paste won't reach the right consistency. Allergen: contains sesame (tahini). Note: Stir in the tahini a little at a time, otherwise the mixture can clump.
To smooth out the mash's consistency, you can add a few spoons of the fava beans' boiling water. Slicing a whole boiled egg on top can also make the recipe more filling.
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