- 3 cups fava beans, removed from their pods (from about 3 to 4 pounds of favas in their pods)
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium garlic cloves, minced
- 3/4 cup water
- 1 medium sprig fresh thyme
- 1 (6-inch) sprig fresh rosemary
- 2 teaspoons freshly squeezed lemon juice
- Freshly ground black pepper
- Salt to Taste
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
- Bring a large pot of generously salted water to a boil. Add favas and boil until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes. Drain favas and immediately place in the ice bath until cool. Peel light green skin from each bean to reveal two bright green inner halves, discard skins, and place beans in a medium bowl.
- Heat 1/4 cup of the olive oil in a large frying pan over medium heat until shimmering. Add garlic, season with salt, and cook, stirring occasionally, until fragrant, about 30 seconds. Add favas and stir to coat with oil. Add water, thyme, and rosemary and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Remove lid and continue to simmer, stirring occasionally until tender, about 10 minutes more. (Add water as needed, a tablespoon at a time, to keep beans from sticking to the pan.)
- Remove and discard thyme and rosemary sprigs. Transfer fava mixture to a blender and blend on low until roughly chopped. Transfer 1/3 of chopped fava mixture to a small bowl. Continue to blend remaining fava mixture until finely pureed. If puree is too thick, add water, a tablespoon at a time, to reach the desired consistency. Transfer puree to the bowl of roughly chopped favas. Stir in lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and drizzle on additional olive oil if desired. Serve warm or at room temperature.
A Plate Full 
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