Soak dried fava beans for 6-7 hours or overnight. Drain and rinse them well.

Peel their skin off by pinching each bean between your thumb and forefinger. Put them aside. You will have about 1 and ½ cups shelled beans.

Heat olive oil in a pan and cook finely chopped onion until translucent. 

Add in peeled fava beans and pour 3 cups hot water over them. Cook covered until the beans are tender, stirring occasionally. This might take 1 hour. Add extra water (start with ¼ cup and add more if needed) if all the water is absorbed but the beans haven’t become tender yet. Remove from the heat.

Add in lemon juice, salt and finely chopped fresh dill and put them in a food processor. Pulse until creamy. If it is too thick and hard to pulse, add a little cold water. Start with 1-2 tablespoons of water and check if more is needed to have a creamy texture.

Refrigerate at least for 30 minutes before serving.

Serve with extra olive oil, fresh dill and red pepper flakes on it.