As a result, we are providing you with a recipe for this appetizing dish of mashed fava beans in this last article of the Ramadan recipe series. Serve the dip with fresh tamiz, a thick Afghan bread that is very popular in Saudi Arabia as well.

Enjoy the last few days of Ramadan and Eid Mubarak!

1 can fava beans, rinsed and drained, or 1 cup dried fava beans, soaked overnight and drained

100 ml water

1 tbsp olive oil

1 yellow onion, chopped

2 cloves garlic, peeled and crushed

1 ½ tsp ground cumin

1 tsp ground coriander

½ tsp ground cayenne pepper

½ tsp ground red chilli (optional)

1 large tomato, chopped

salt and pepper to taste

2 tbsp tahini to taste (optional)

olive oil to taste

1 tbsp chopped fresh flat-leave parsley

lemon quarters, to serve

tamiz bread, to serve

1. If you use dried beans, place them in a medium pot and add four cups of water. Bring to a boil. Lower heat and simmer covered for two to three hours until beans are very tender. Drain the beans.

2. In a skillet, fry the chopped onion and crushed garlic in olive oil until they start to brown. Add the ground spices. After one minute, add the chopped tomato.

4. Cook for a few minutes until the tomato starts breaking apart. Add the beans and a little bit of hot water. Add salt and pepper to taste and leave for 15 to 20 minutes on low heat.

5. Put the mixture in a blender and puree until smooth, or leave a bit chunky. Stir in tahini if you like, drizzle generously with olive oil and sprinkle some chopped parsley.

Serve immediately with lemon quarters and tamiz.