Toasting cumin seeds, then mashing them with garlic and chile flakes in a mortar and pestle releases maximum flavor.
Replacing some of the bean broth with olive oil makes for an intense grassy and pungent base for an abundance of spices and garlic.
Ful medames, stewed fava beans, is a staple dish all over the Levant. Some versions are mild-mannered and comforting. This one, loaded with olive oil, lemon, garlic, cumin, and a kick of chile flakes, is anything but. Serve it as a bean stew or mash up the beans and use it as a high octane dip.
4 cloves garlic
1 1/2 teaspoons cumin seeds, freshly toasted
2 teaspoons chile flakes
Kosher salt
2 (15-ounce) cans fava beans
3/4 cup extra virgin olive oil, plus more for serving
1 tablespoon tahini
3 to 4 tablespoons lemon juice from 2 lemons, or more to taste
Directions
Put garlic cloves, cumin seeds, chile flakes, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don’t have a mortar and pestle, mince garlic very fine.
Empty one can of fava beans (with liquid) into a medium saucepan; drain second can and add additional beans, garlic paste, olive oil, and tahini. Cook over medium-high heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like, about 5 minutes.
Add lemon juice and salt to taste. If desired, mash one third of beans with a potato masher for a thicker stew, or mash all beans for a rich dip. Serve with additional olive oil at the table.
Special equipment
Mortar and pestle (recommended but not required; see step 1)
