Ful Medammes with a local brown bean and a fiery chili garlic cumin salsa

Serves 4

 400 g local fava beans or brown beans (I used Kollummerboontjes, a local brownish chickpea meets fava from the north of Holland), soaked and cooked in salted water until usoft
175 ml olive oil
juice and zest of 1 lemon
2 cloves of garlic, crushed
1 tbsp pul biber, Aleppo pepper or chili
1 tbsp cumin powder
½ bunch of parsley
1 shallot
2 tsp paprika powder
1-2 tbsp cumin seeds, toasted for 1 minute in a dry pan
1 ripe tomato, halved
spring onion, chopped

 Drain the beans or fava. Heat again on low heat with a splash of water and some salt. Remove 3/4 and mash the rest of the peas. In a bowl, combine the olive oil, lemon juice, zest, garlic, pul biber or chili, cumin and some salt. Mix 3 tbsp of the oil mixture into the puree, mix well, add the whole beans too. Finely chop the parsley and shallot. Spread on a plate in a nice circle, spoon the whole beans or peas over it, squeeze the tomato (seeds and juice) on top. sprinkle the shallot and rest of the dressing and end with chopped parsley, paprika and cumin seeds. Eat with freshly baked flatbread.