Yemeni-Style Ful Medames

Heat the vegetable oil in a skillet over medium heat. Add the onion and sauté, stirring, until softened and translucent but still pale and not browned.

Add the garlic to the softened onion and sauté over medium heat, stirring, until fragrant without letting it color or burn.

Add the tomatoes, chili pepper, salt, black pepper, and cumin. Stir over medium heat until the vegetables are combined and the seasonings are evenly distributed.

Cook the tomato base over medium heat, stirring as needed, until the vegetables soften, the excess liquid evaporates, and the mixture thickens.

Blend the canned ful medames in a food processor until smooth and evenly puréed.

Add the fava bean purée to the tomato base and stir over medium heat until evenly incorporated with the vegetables and the mixture has a uniform consistency. (Alternatively, briefly boil the fava beans until tender, then mash them instead of blending them.)

Add water to the fava bean mixture as needed and stir over medium heat until the consistency loosens slightly while remaining thick. You can also add lemon juice for extra flavor, if desired.

Cook the ful over medium heat until it comes to a boil, reaches an even consistency, and is heated through.

Transfer the ful to a serving dish, drizzle the tahini and olive oil over the top, and garnish as desired.