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1
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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2
Bring a large pot of generously salted water to a boil.
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3
Add the shelled favas and boil until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes.
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4
Drain the favas and immediately place in the ice water bath until cool.
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5
Peel the light green skin from each bean to reveal two bright green inner halves, discard the skins, and place the beans in a medium bowl.
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6
Heat 4 tablespoons of the olive oil in a large frying pan over medium heat until shimmering.
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7
Add the garlic, season with salt, and cook, stirring occasionally, until fragrant, about 30 seconds.
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8
Add the reserved favas and stir to coat with oil.
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9
Add the water, thyme, and rosemary and bring to a boil.
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10
Reduce the heat to low, cover, and simmer for 10 minutes.
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11
Remove the lid and continue to simmer, stirring occasionally, until the beans are tender, about 10 minutes more.
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12
(Add more water as needed, a tablespoon at a time, to keep the beans from sticking to the pan.)
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13
Remove and discard the thyme and rosemary sprigs.
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14
Transfer the fava mixture to a blender and blend on low until coarsely chopped.
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15
Transfer a third of the chopped fava mixture to a small bowl.
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16
Continue to blend until the remaining fava mixture is finely pureed.
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17
If the puree is too thick, add water a tablespoon at a time to reach the desired consistency.
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18
Transfer the puree to the bowl with the reserved chopped favas.
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19
Stir in the lemon juice and the remaining 2 tablespoons oil.
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20
Season with salt and pepper and drizzle with additional olive oil if desired.
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21
Serve warm or at room temperature.
