A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
1/2 small onion, chopped
2 cloves garlic, minced
2 tbsp. olive oil
1 15 oz. can Fava Beans
2 tspn. ground cumin
1/4 cup Italian Parsley, minced
scallions for garnish, optional can use parsley or both
1/2 medium tomato, chopped
1 lemon
ground red pepper, to taste or minced jalapeño
salt and pepper to taste

pita bread

Heat 1 tbsp of the olive oil in a small pot, then add onions and cook 2-3 minutes. Add garlic and cook til lightly browned and onions are translucent. Open the can of fava beans and pour out 1/3 of the liquid. Add the beans and remaining liquid to the pot along with lemon juice. Put half of the parsley in the pot and cover – bring to a boil, then reduce heat and simmer 5-10 minutes, stirring occasionally.  Garnish with tomatoes, olive oil, remaining parsley and or scallions and jalapeno.