Ingredients
- 2 cans of fava beans
- 3 garlic cloves
- 1 jalapeño
- 1/2 cup lemon juice
- 1 teaspoon cumin
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon salt
- ¼ tahini, optional
For the topping:
- 1 small tomato, finely chopped
- 1/2 small red onion, finely chopped
- Jalapeño, sliced
- Parsley
- Olive oil
Method
- Drain & wash beans, add them to a pan with just enough water to cover. Bring to the boil & simmer on low until beans are soft, approximately 15 minutes.
- In a mortar & pestle, smash the garlic & jalapeño with 1 teaspoon of salt.
- Add the lemon juice, 2 tablespoons of olive oil & lemon juice. Mix well. If using tahini, add this now.
- Once beans are soft enough to squash between fingers, turn off the heat.
- Drain the cooking water & reserve it as needed. Add the garlic lemon dressing to the foul & use the back of a fork to roughly mash the beans checking consistency & adding some of the cooking water as needed to reach desired consistency.
- Garnish with tomato, onion, jalapeño & parsley. Drizzle with more extra virgin olive oil & serve immediately.
Notes:
- An additional chopped tomato can be mixed through the foul if desired
- This dish is best served immediately
- The jalapeño doesn’t make the overall dish spicy
