Homemade Egyptian Ful with homemade raw tahini

👨‍🍳 Method

To assemble

1. 1
   Soak the fava beans about 12 hours in water, drain and rinse.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Cook the ful in fresh water for about 60–90 minutes, until it is tender.

   StovePot
3. 3
   Drain off some of the water and mash some of the grains with a fork, for a thick texture.
4. 4
   Add the garlic, part of the olive oil, the lemon juice, the cumin, the chili pepper, the salt and the black pepper and mix.
5. 5
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
6. 6
   Taste and adjust the seasoning.
7. 7
   Transfer into a deep plate and top with the tahini, rest of the olive oil, tomato and parsley.