Ful Mudammas

Ingredients

• 2 servings to 5 chilies red
• 1 tsp cumin 
• 2 servings hardboiled eggs sliced
• 2 servings olive oil extra virgin 
• 16 oz broad beans canned cooked
• 2 servings parsley fresh minced
• 2  roasted garlic raw (to learn to roast garlic, click here)
• 2  juice of lemon fresh to taste ( )
• 0.5  onion minced
• 2 servings onion raw sliced into rings
• 2 servings paprika 
• 2 servings salt and pepper black to taste
• 2 servings tahini 
• 2 servings tomatoes diced red ripe
• 0.5 cup water 

Equipment

• frying pan
• mixing bowl
• pot
• potato masher
• mortar and pestle
• colander

Directions

1. If using dried beans, soak them overnight, then cover with water and simmer till tender.
2. Drain and set aside. If using canned fava beans, pour them into a colander to drain. Rinse the beans in cold water. Set aside.In a large skillet, heat 1 tbsp olive oil over medium heat. Fry the diced onion till it becomes translucent and golden.
3. Add roasted garlic and cumin, sauté for 1 minute till fragrant.
4. Add the fava beans to the pan, then add about ½ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, season with salt and pepper to taste (I usually add about ½ tsp salt and a dash of pepper). Cover the skillet.
5. Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and tender.
6. Remove lid from pot and continue to cook until the liquid has reduced by about 75 percent.
7. Remove from heat.
8. Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency; it should be a little more chunky than hummus. For a mashing tool, I like to use my spice pestle. You can also use a potato masher or the back of a large metal spoon.
9. Serve each portion on a plate as you would hummus. Create a shallow basin in the center of the ful mudammas.
10. Drizzle olive oil lightly inside the basin, then garnish with the ingredients of your choice.