For 4 Person(s)
Place the fava beans and garlic in a large pan, and cover with 1.5 litres of cold water.
Cover the pan and cook on a medium high heat until they are soft enough to easily purée (about 40 minutes). Skim occasionally.
Purée the beans and garlic, either by hand or in a food processor, according to your preferred texture.
Stir in the olive oil, spices and lemon juice.
The consistency can be adjusted: for a thinner soup, mix in more hot water; for a thicker dip, boil the beans with less water.
Serve the bessara hot, drizzled with olive oil and seasoned with cumin and paprika.