- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium onions, finely chopped
- 1/2 pound split, dried fava beans (1 1/4 cups), soaked overnight and drained
- 1 medium Yukon Gold potato, peeled and cut into 1/3-inch dice
- 2 1/2 cups water
- 1 teaspoon sugar
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1/4 cup finely chopped dill
- Warmed pita, for serving
- 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.
- 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.
- 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.
The fava puree can be refrigerated for up to 3 days. Bring to room temperature and top with the dill dressing just before serving.
The earthiness of fava beans calls for an equally assertive white to provide contrast. Consider an Italian example such as a Vernaccia or a Greco di Tufo from Avellino.