Ful Medames Dip with Lemon and Cumin

Instructions

1. 1In a medium saucepan, heat 2 tablespoons of the 3 tablespoons Olive Oil over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the 2 cloves Garlic, minced, and the 1/4 teaspoon Red Pepper Flakes. Cook for 1 minute, stirring constantly, until the garlic is fragrant and lightly golden, but not browned.
2. 2Drain and rinse the about 425 g Canned Fava Beans. Add the drained fava beans, 2 tablespoons Lemon Juice, 1 teaspoon Cumin, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the saucepan. Continue to cook over medium heat (approximately 148.9-162.8°C / 150-160°C) for 5 to 7 minutes, stirring occasionally, until the mixture is thoroughly heated through and gently bubbling.
3. 3Remove the saucepan from the heat. Use a fork or a potato masher to mash the fava beans directly in the saucepan. Mash until the fava beans reach your desired consistency, from mostly smooth to slightly chunky.
4. 4Transfer the warm ful medames dip to a serving bowl. Drizzle the remaining 1 tablespoon of the 3 tablespoons Olive Oil over the top.
5. 5Garnish the dip with the 2 tablespoons Fresh Parsley, finely chopped. Serve warm with raw vegetable sticks or gluten-free crackers.

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