In a small pan, cook the ful (including its canning water) on high heat, when it boils, simmer for a few minutes letting some of the water evaporate. Mash it a bit with a potato masher leaving some of the fava beans whole.

Take it off the heat and add the tomatoes.

In a separate small bowl, mix the tahini, garlic, salt, lemon juice and enough cold water to get the consistency of liquid cream.

Add the tahini mixture to the ful, then add ¾ of the cilantro and green onions.

Pour the mixture in a serving plate, top it with the remaining cilantro and green onions (you can add some hot red peppers if you like, I used some extra tomatoes for a contrast in color).

Drizzle with extra virgin olive oil and serve.