Ful Medames

Drain and rinse the cans of beans. Add them to a saucepan with the water, cumin, and sea salt. Bring to a gentle simmer over medium heat, stirring occasionally, until hot and soft, 8 to 12 minutes.

Mash about half of the beans in the pot with a potato masher or a sturdy fork. The mixture should look thick and spoonable, not smooth.

In a small bowl or mortar, combine the crushed garlic, lemon juice, green chili, and olive oil. Stir until loose and glossy.

Remove the beans from the heat. Fold most of the garlic lemon chili olive oil sauce into the beans. Taste and adjust with more salt or lemon. If it thickens, loosen with a splash of water or olive oil.

Spoon the ful medames into a shallow bowl. Top with chopped tomatoes and parsley, then drizzle with more olive oil. Serve warm with pita, sliced vegetables, pickles and any herbs you like.