Middle Eastern Ful Medames Salad | Hearty Legume Dish

Drain the canned white beans and chickpeas, rinse them thoroughly with cold water, and leave to drain. In a small pan, warm the legumes for 2–3 minutes with one tablespoon of olive oil and the ground cumin to allow the flavors to bloom, then remove from heat and let cool until lukewarm.

In a small bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, remaining extra virgin olive oil, a pinch of salt, and black pepper. If the dressing is too thick, add 1–2 tablespoons of cold water until you reach a silky, creamy consistency.

Cut the cherry tomatoes into halves or quarters, dice the cucumber, and slice the red onion thinly. Finely chop the fresh parsley and mint leaves.