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Drain & skin the soaked fava beans. Cover with fresh water & cook gently with the garlic & cumin seeds until the beans are tender. Drain. Puree the beans. Stir in enough olive oil & a littel water, to give the puree a soupy consistency. Season with salt & beat well. Heat just before serving with a little more olive oil & a sprinkling of the zaatar. Serve with Arab bread & a bowl of mixed spices (ground cumin, cayenne & salt).
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