Drain the chickpeas and fava beans, keeping their liquid, and place them in a skillet over medium heat. Cook until most of the liquid evaporates.

Meanwhile, finely chop the tomato.

Crush the garlic, then add the tahini, lemon juice, salt, and cumin. Whisk together until well combined.

About 3 minutes before turning off the heat, add the chopped tomato to the beans. Stir and let cook together for a short time.

After turning off the heat, add the tahini mixture to the beans and mix everything well. Drizzle with a little olive oil and stir again. Use a fork or potato masher to mash the beans to your desired consistency.

Transfer the mixture to a serving dish, drizzle more olive oil on top, and garnish with fresh mint leaves.

Serve with tomato, cucumber, fresh mint, and olives. Enjoy!