• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 2 medium onions, finely chopped
3. 1/2 pound split, dried fava beans (1 1/4 cups), soaked overnight and drained
4. 1 medium Yukon Gold potato, peeled and cut into 1/3-inch dice
5. 2 1/2 cups water
6. 1 teaspoon sugar
7. 1/4 cup plus 2 tablespoons fresh lemon juice
8. Salt
9. 1/4 cup finely chopped dill
10. Warmed pita, for serving

Directions

1. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the drained fava beans, potato, water, sugar, 2 tablespoons of the lemon juice and 1 teaspoon of salt and bring to a boil. Cover partially and cook over moderately low heat until the fava beans and potato are broken down and the liquid is nearly absorbed, about 1 hour.
2. Transfer the mixture to a food processor and pulse until coarsely pureed. Season with salt, add 2 tablespoons of the dill and stir until incorporated. Transfer the puree to a serving bowl and let cool to room temperature.
3. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup of olive oil, 1/4 cup of lemon juice and 2 tablespoons of dill. Season with salt and pour the dressing over the fava puree. Serve the puree with pita.

Make Ahead

The fava puree can be refrigerated for up to 3 days. Bring to room temperature and top with the dill dressing just before serving.