Egyptian Ful Medames Dip with Pita Bread

Instructions

1. 1Open the 2 cans of fava beans and drain them. Rinse the fava beans under cold water. Peel the 3 cloves of garlic and mince them finely.
2. 2In a large, heavy-bottomed pot, combine the drained fava beans, the minced garlic, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/4 teaspoon of chili flakes, and 1/2 teaspoon of salt.
3. 3Place the pot over medium heat. Cook for 20 to 25 minutes, stirring occasionally. The fava beans are ready when they are very soft and can be easily mashed.
4. 4Remove the pot from the heat. Use a fork or an immersion blender to mash the fava beans into a coarse paste. You can leave some beans whole for texture if you prefer.
5. 5Chop the 2 tablespoons of fresh parsley. Stir most of the chopped parsley into the mashed fava beans, reserving a little for garnish.
6. 6Warm the 4 pieces of pita bread. You can do this in a dry skillet over medium heat for 1-2 minutes per side, or in a toaster.
7. 7Serve the warm ful medames in a bowl, garnished with the remaining fresh parsley. Serve immediately with the warm pita bread for dipping.

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