Ful Medames with Tahini, Lemon, and Hard-Boiled Eggs

Ingredients

• 2 15-oz cans Canned fava beans, drained and rinsed
• 3 cloves Garlic, minced
• 3 tbsp Lemon juice
• 0.25 cup Tahini
• 1 tsp Cumin
• 0.25 tsp Chili flakes
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 each Hard-boiled eggs, peeled and quartered
• 0.25 cup Fresh parsley, chopped
• 4 each Pita bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium heavy-bottomed pot, heat the 2 tbsp of Olive oil over medium heat (approximately 162.8-190.6°C / 160-190°C). Add the 3 cloves of minced Garlic and cook for 1 minute, stirring constantly, until the garlic is fragrant but not browned.
2. 2Carefully add the 2 15-oz cans of drained and rinsed Canned fava beans, 3 tbsp of Lemon juice, 0.25 cup of Tahini, 1 tsp of Cumin, 0.25 tsp of Chili flakes, 1 tsp of Salt, and 0.5 tsp of Black pepper to the pot.
3. 3Using a potato masher or a sturdy fork, mash the fava beans directly in the pot. Continue mashing until you reach your desired consistency, which can range from mostly smooth to having some whole bean pieces.
4. 4Reduce the heat to low (approximately 93.33-121.1°C / 95-120°C) and let the mixture simmer for 10-15 minutes. Stir occasionally to prevent sticking, allowing the flavors to meld and the ful medames to thicken slightly until it is heated through and creamy.
5. 5Divide the hot ful medames evenly among four serving bowls. Garnish each portion with the 4 each of peeled and quartered Hard-boiled eggs and the 0.25 cup of chopped Fresh parsley. Serve immediately with the 4 each of Pita bread on the side.

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