Ingredients

900 g. 2 x 450g cans (or dried fava beans or broad beans)

2 tbsp. red lentils

2 garlic cloves, crushed

1 tbsp. ground cumin

Salt

Pepper

¼ cup olive oil

1 tbsp lemon juice

1 tomato, diced

Chopped onions, sautéed

Tahini

1 x Lebanese cumber, chopped small

Dried chilli flakes

Water

Step 1

Using tinned beans, rinse the beans and lentils then place both in a large saucepan covered with water. Put a lid on the pan.

If using dried beans, rinse and put in a deep pan and cover with plenty of water. Put the lid on and soak for few hours or overnight. You may need to top up the water.

(You can use either dried beans or tinned. Tinned save time, dried beans are more authentic. Please note: the prep time of 1 hour is for using tinned beans.)

Step 2

If you are using tinned beans, simmer for 1 hour.

If using dried beans, after soaking for a few hours, drain the beans and lentils; put them back in the pan and cover them with fresh water. Bring to the boil then simmer on low heat for 4-5 hours. If the water evaporates, just add more. The beans are ready when they are tender.

Step 3

Whether you have used dried beans or tinned beans, drain the pot and either leave the beans whole, mash them, blend them or crush them with your hands. I usually do half and half.

Step 4

To serve, divide the bean mixture into four serving bowls, and season. In the first bowl, add the garlic, cumin, olive oil and lemon juice; to the second, add the tomato and cooked sauteed onions; to the third add a good dollop of tahini; and to the fourth cucumber and chilli flakes

Step 5

Serve hot with pita bread and a drizzle of olive oil.

These are my suggestions for toppings but be creative! Ful Medames goes with almost anything.