An Aegean meze made with olive oil, in which dried broad beans are slowly cooked with onion and blended into a smooth purée. Freshened with dill and lemon, fava is a classic of chilled meze spreads.
Bring the dried broad beans, chopped onion, water and olive oil to a boil over medium heat. Once boiling, reduce the heat and leave the lid slightly ajar.
Cook the broad beans over low heat, stirring occasionally, until they break down into a smooth purée. Add hot water if the liquid runs low.
Mash the cooked beans with a spoon or blend until smooth. Adjust the salt and leave to cool to room temperature.
Spread the purée on a flat plate, sprinkle with dill and drizzle with olive oil. Serve with a slice of lemon.
Important: Patiently cooking the broad beans over low heat is the key to a smooth consistency; they may catch on the bottom over high heat. Caution: if the liquid runs low during cooking, add hot water, as cold water spoils the texture. Fava thickens as it cools; bringing it to room temperature before serving improves its consistency.
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