A delicious Lebanese recipe from reader Patricia McCaffrey — I’m not sure whether to call this a thick soup or an appetizer. Enjoy it either way!

1 16-ounce can of chick peas, undrained
1 16-ounce can of fava beans (ful), undrained

tablespoons lemon juice
3 cloves garlic, crushed
olive oil
ground cumin

Pour chick peas, fava beans, lemon juice and garlic into a medium saucepan. Bring to a boil, then lower the heat and simmer for 20 minutes, ocassionally mashing the beans with the back of a large wooden spoon (leaving some of the chick peas whole.)

When the texture is somewhere between a soup and a paste, pour into bowls. Drizzle a little olive oil on top of the mixture, then sprinkle with ground cumin. Serve hot.

Optional: serve with pita bread, green onions and radishes.

4-6 servings