This Egyptian ful moudamas recipe from scratch is made with red lentils, dried fava beans, dried chickpeas, garlic, carrots, and tomatoes.
Soak the dried beans overnight or for a minimum of 6 hours with a teaspoon of baking soda.
Drain the beans. In a large pot, add the soaked beans, carrots, garlic, and tomatoes.
Add water to cover the beans at least 2".
Bring the beans to a boil, the reduce to medium low heat covered. Cook for about 4 to 5 hours. Add water throughout the cooking time and frequently stir the beans.
The beans are done cooking when you can squish them easily. If there is a lot of liquid in the pot, drain all but about 2 cups.
Blend the ful moudamas with a hand immersion blender.
Blend to the consistency of refried beans.
Add chopped tomatoes, cucumbers, onions, ground cumin, lime, crushed garlic, tahini, and salt. Mix together. Drizzle with olive oil.