Ful

Put the beans in a large heavy-bottomed pot or Dutch oven and cover with water. Keep the water on a simmer over gentle heat until the beans are tender. Depending on the quality and age of the beans, this could take 2 to 2½ hours; add water as needed to keep the beans covered. Add 1 Tbsp salt to the water once the beans are soft. (Alternatively, cook the beans in a stovetop pressure cooker with 2L of water. Stir in 1 Tbsp salt and close the lid. Set the heat to high and wait for the first whistle, which should take about 8 to 10 minutes. Turn the heat to medium-low and cook the beans at full pressure for about 15 minutes. Turn off the heat and allow the pot to cool down and release pressure naturally.) Strain the beans, saving 2 cups of the cooking liquid.

Set aside 2 Tbsp (40 g) of the cooked beans. Smash with a potato masher or purée the rest (this can be done in a food processor in a couple of batches), depending on your preference for a smooth or chunky ful. Use the reserved water, a spoonful at a time, to adjust the consistency as desired.

Heat the oil in a large skillet over medium heat until just hot and add the minced garlic. Sauté for 30 seconds, stirring continuously with a wooden spoon so the garlic doesn’t burn, and add the tomato purée. Continue to cook on medium heat for 2 minutes, stirring continuously. Once the tomato puree changes to a deeper red, turn the heat to low and add the beans, lemon juice, cumin, and chile powder. Mix well and leave on a gentle simmer for 10 minutes. Stir occasionally and add a spoonful or two of the reserved liquid, if needed, to ensure a creamy texture. Taste and adjust the seasoning and remove from the heat.

Spoon a hearty serving in a deep dish, top with plenty of thinly sliced onions and diced tomatoes, fresh parsley, a spoonful of whole cooked beans (reserved earlier), and a generous drizzle of olive oil. Serve hot with pita bread, or any hard, crusty bread preferred for dips, and lemon wedges on the side.