Rinse the dried fava beans thoroughly and soak them in water overnight or for at least 6 hours. Drain and rinse again.
In a large pot, add the soaked fava beans and 4 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for about 45 minutes to 1 hour, or until the beans are soft and easily mashed with a fork. If necessary, add more water during cooking to keep the beans covered.
Rinse the canned fava beans under cold water and drain them.
In a large pot, add the drained fava beans, minced garlic, lemon juice, extra-virgin olive oil, cumin powder, salt, and pepper.
Place the pot over low heat and simmer the fava beans for about 15-20 minutes, stirring occasionally. This allows the flavors to meld and the beans to absorb the seasonings.
You can choose to either mash the fava beans with a potato masher for a chunky texture or blend them with an immersion blender for a smoother consistency. Adjust the cooking time as needed.
Transfer the Ful Medames to serving plates or a communal bowl. Garnish with a drizzle of extra-virgin olive oil and chopped fresh parsley or cilantro. If desired, top with chopped tomatoes and onions.
Serve your Ful Medames with warm pita bread for a satisfying Middle Eastern breakfast or brunch.
