Ful Medames (Egyptian Breakfast Fava Beans With Tahini) |Serious Eats

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3 cloves garlic

1 teaspoon cumin seeds, freshly toasted

Kosher salt

2 (15-ounce) cans fava beans

3 tablespoons tahini

2 to 3 tablespoons lemon juice from 2 lemons, or more to taste

Put garlic cloves, cumin seeds, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don't have a mortar and pestle, mince garlic very fine.
Empty fava beans (with liquid) into a medium saucepan and combine with tahini and garlic paste. Cook over medium-high heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like, about 5 minutes.
Add lemon juice and salt to taste. Mash one-third of the beans with a potato masher to thicken if desired, then serve with toasted pita.