2 cups garbanzo beans
3 T. Tahini
¼ - ½ c. Lemon juice
1 clove garlic
1/8 t. cumin
½ t. salt
Finely chopped parsley and / or pomegranate seeds for garnish. Simmaq, optional
Place all ingredients, except for parsley, olive oil and Simmaq, in a blender and add enough water to just below the level of the Garbanzos. Turn on puree and blend well. If thinner consistency is desired, add more water. Garnish edge of serving dish with finely chopped parsley. Mound 1 tablespoon of whole garbanzo beans in center with a few leaves of parsley. This may be used as an appetizer or as a side dish for a main meal. Pieces of Arabic bread usually accompany this.
Optional: Arabic Custom is to pour small amount of olive oil over top as well as a sprinkling of Simmaq.
Note: if no blender is available, mash garlic with seasonings. Add Tahini and blend well; slowly add ¼ cup of water, mixing well; add lemon juice and thoroughly blend. Put garbanzo beans through food mill. Add garlic mixture, blending well. Then add more water for desired consistency.
(Fava Beans Pottage)
2 c. dried fava beans (Ful)
1 clove garlic
½ t. Salt
½ c. lemon juice
1 small onion, finely chopped
¼ c. olive oil
½ c. parsley, finely chopped
Green whole onions and lemon wedges for garnish
Soak Ful overnight in cold water. Drain, cover with fresh water and cook on slow fire until tender. ( it takes at least an hour.) Check and add water if necessary to prevent mixture from sticking and getting too thick.
Mash garlic and salt. Add lemon juice, mixing well. Add finely chopped onions to lemon mixture, beans, liquid, and olive oil. Mix thoroughly. Garnish with chopped parsley and serve with green onions, lemon wedges and Arabic bread. May be served hot or cold. Serves 4-6.
Note: Cooked ful, onions, and parsley may be served in separate bowls. The individual then begins by mashing the foul on his plate with a little Ful liquid, adding the desired amount of salt, lemon juice and olive oil. This is always served with Arabic Bread.