Serves: 4
Prep: Overnight soaking
Cook: About 1 hour
A classic Levantine staple made Dad’s way creamy fava beans blended with garlic, spices and extra virgin olive oil brightened with lemon, then finished with fresh tomatoes, chives, cumin, and plenty of more good olive oil.
Ingredients
- 500 g (1 lb) small dried broad/fava beans, soaked overnight
- 3 cloves garlic, crushed
- 2–3 vine-ripened tomatoes, diced
- Chives, finely chopped
- ½ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin
- Water, as needed
Instructions
- Cover the dried fava beans generously with water (about 8 cups) and ½ teaspoon baking soda. Soak overnight 8-24 hours.
- Drain and place the beans in a large saucepan. Cover well with fresh water and bring to a boil. Cover, reduce heat, and simmer until very tender, about 1 hour. Stir occasionally and add water as needed.
- Once tender, drain reserving about 1 cup of the cooking liquid. Return the beans to the pot with ½ cup liquid and blend using a hand mixer, until smooth and creamy, leaving just a little texture.
- Add the crushed garlic. Stir in the olive oil, lemon juice, cumin, salt, and black pepper. Taste and adjust the seasoning.
- Add the diced tomatoes and chopped chives. Give everything a gentle stir.
- Serve warm with a generous drizzle of olive oil and warm pita bread.
Baba Sam’s tip: Don’t completely drain the beans. That little bit of cooking water is key to getting the creamy consistency Dad likes.