Step 1

In a large pot, add the dried fava beans, dried chickpeas, and lentils. Fill the pot with water covering the beans with at least 3 inches of water and add the soda. Soak the beans for 6 hours.

Step 2

Drain the beans. Add the beans to the pressure cooker pot.

Step 3

Peel and roughly chop the carrots. Chop the tomato. Peel and chop the garlic. Add the vegetables to the pressure cooker pot.

Step 4

Fill the pressure cooker pot or stovetop pot with water covering the beans by at least 2.5 inches.

Step 5

If using an Instant Pot or stovetop pressure cooker, cook the beans on high for 1 hour 30 minutes. If using a regular pot, bring to a boil then turn down the heat to medium-low and cover. Cook on medium-low heat for about 4 to 5 hours. You will need to check the water levels if using a regular pot to make sure they don't get too low. The beans are finished cooking when they are easy to mush with a fork.

Step 6

Release the pressure from the pressure cooker.

Step 7

Drain the beans in a strainer and reserve just a little bit of the bean cooking liquid (about 1.5 cups to 2 cups).

Step 8

Store the cooked beans in freezer-friendly storage bags.

Step 9

Add 4 cups of the ful medames to a bowl.

Step 10

Chop the tomato, cucumber, and onions. Mash the garlic with some salt using a mortar and pestle. Squeeze the lime.

Step 11

Add the tahini, mashed garlic, lime juice, ground cumin, salt, and pepper to taste. Mix with the mashed beans.

Step 12

Add the chopped tomatoes, cucumbers, and onions. Mix all together.

Step 13

Add the olive oil on top.