FUL MUDAMMAS WITH DIBS
- 10-12 cherry tomatoes
- Extra-virgin olive oil
- 3 cloves garlic, roughly chopped
- 1 tsp ground cumin seeds, (preferably freshly ground)
- 1 15-oz can fava beans, rinsed and drained
- 1 small, vine-ripened tomato, chopped and divided
- ½ lemon, juiced
- 1 bunch flat-leaf parsley, chopped, for garnish
- 2 green onions, chopped, for garnish
- Dukkan Tahini
- Dukkan Molasses
Preheat oven to 400°F. On a baking sheet lined with parchment paper, coat cherry tomatoes with salt and a drizzle with olive oil until thoroughly coated. Roast tomatoes for 15 to 20 minutes until they are caramelized. Set aside.
Add chopped garlic, a pinch of salt and 1 tsp oil to a pestle and mortar and crush into a thick paste.
On a wide pan over low heat, add a drizzle of olive oil. Add garlic paste to the pan and lightly cook. Add cumin and cook with garlic until fragrant.
Add drained fava beans to pan and sauté for 5 minutes. Add salt to taste. Mix well, then turn off heat.
Use potato masher or the back of a wooden spoon or spatula to roughly crush fava beans to favored consistency. Add a splash of water if you prefer to adjust the consistency.
To fava bean mixture in pan, stir in half of the roasted cherry tomatoes and ¾ chopped tomato (leave ¼ for garnish) and mix well. Add lemon juice and ¼ cup olive oil and mix well.
Transfer to a serving plate. Mix 1 tbsp Molasses and 1 tbsp Tahini in a small bowl and drizzle on top.
Garnish with remaining roasted tomatoes, chopped tomatoes, parsley and green onions. Drizzle with a final bit of olive oil. Serve with warm pita bread (or Arab grandma style, with raw onions soaking in olive oil).