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- Jun, 06 , 22
- Shuli Madmone
This traditional Egyptian appetizer is often served with cut fresh tomato, cucumber and onion, along with some olives.
Add protein and flavor with a soft-boiled or hard-boiled egg, the former cut in halves and the latter in quarters.
My other serving suggestion is to share it with loved ones: For me, it makes the food tastier and the gathering more joyful when you can see each other’s eyes across the plate.
1 16-oz. can cooked small fava beans, with liquid
¼ cup tahini paste
1/4 tsp. sea salt, or more if the canned favas are unsalted
2 Tbsp. olive oil
2 tsp. toasted cumin powder
1 tsp. California chili powder
½ tsp. crushed Aleppo chili
4 medium-sized garlic cloves, smashed
1 Tbsp. lemon juice
1 tbsp. of chopped fresh parsley for garnish
Place fava beans with liquid in a pot and bring to boil.
Crush with a potato press till partially mashed.
Add tahini paste and mix well to reach a hummus-like consistency. Thin with water if it is too chunky.
Mix the next seven ingredients together to make a salsa.
Spread beans on a plate and add the salsa in the center.
Garnish with parsley and enjoy with good friends and family.