Makhloota (Chickpeas and Fava Beans with Tahini)

seriouseats.com

Andrea

subheading: For the Makhloota:

4 ounces dried chickpeas (113g; about ½ cup) or one 14- ounce can chickpeas, rinsed and drained (see notes)

4 ounces dried mini fava beans (113g; about ½ cup) or one 14- ounce can of ful medames (see notes)

4 medium garlic cloves ( 20 g), finely grated on a microplane

2 tablespoons ( 30 ml) freshly squeezed lemon juice, plus more as needed

1 medium green chile, such as jalapeño or Anaheim, stemmed, seeded, and finely diced

½ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

½ teaspoon ground cumin

subheading: For the Tahini Sauce (Optional):

¼ cup (about 3 ounces; 70 g) tahini

2 tablespoons ( 30 ml) lemon juice

2 tablespoons ( 30 ml) Greek-style or plain yogurt

Kosher salt

A very small handful of flat-leaf parsley leaves (about 10 g), finely chopped

Extra-virgin olive oil, for drizzling

Pita

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