Step by step

Method

4 steps

1. 1

   Warm 2 tablespoons olive oil in a saucepan over medium. Soften 1 small diced onion (optional) 4 minutes; add 2–3 minced garlic cloves 30 seconds until fragrant. Stir in 2 cans (about 3 cups) drained fava beans or a mix of fava and chickpeas, ½ teaspoon cumin, ½ teaspoon salt, and ½–¾ cup water or stock.

2. 2

   Simmer 10–15 minutes, mashing some of the beans against the side of the pan with a spoon until the mix is thick, creamy, and still a little chunky. Add water if it gets too stiff. Taste — it should be earthy, garlicky, and well salted.

3. 3

   Off heat, stir in 2–3 tablespoons lemon juice and another drizzle of olive oil. Optional: a pinch more cumin.

4. 4

   Spoon into bowls. Top with chopped tomato, parsley, hard-boiled egg if you like, and more olive oil. Serve with warm pita. You want creamy, lemony mashed beans you scoop with bread — not dry whole beans sitting plain in a bowl.