In a medium saucepan, combine the drained fava beans and 1/2 cup of water. Heat over medium-low heat for about 10 minutes until the beans are hot and tender.

Use a potato masher or the back of a large fork to partially mash the fava beans directly in the pot. Leave about half of the beans whole to ensure a rich, textured consistency.

Stir in the minced garlic, ground cumin, and kosher salt. Simmer the mixture for another 2 to 3 minutes until the garlic becomes fragrant and the flavors meld together.

Remove the saucepan from the heat, then stir in the fresh lemon juice and 2 tablespoons of extra virgin olive oil. The mixture should look slightly creamy and glossy.

Transfer the warm bean mixture to a shallow serving bowl. Garnish generously with the diced tomatoes, chopped fresh parsley, and a final drizzle of the remaining olive oil.

Serve immediately while hot alongside warm pita bread, sliced cucumbers, and radishes for a traditional breakfast experience.