Cover the fava beans in cold water and soak overnight with 1 tablespoon baking soda.

The next day drain the fava beans and peel the tough, green outer husk off and discard.

Put the shelled beans in a pot, cover with water with about a teaspoon salt. Bring to a boil, cover and cook for 40-45 minutes. Check after 25-30 minutes. The beans should be tender and properly cooked, but not mushy. Check every 5 minutes or so if more time is needed. Drain well, let cool and proceed to recipe.

Chop the onion very fine.

Heat 1 tablespoon olive oil or veggie broth and cook the onion for about 3-5 minutes until soft. Stir often.

Add the minced garlic cloves and cumin. Cook, stirring constantly, for another minute.

Add the onion mixture to a food processor along with the cooked fava beans, 3/4 cup of bean cooking water, lemon juice, olive oil, salt and pepper. Process until very smooth, stopping the food processor a few times in between to scrape the sides.

Adjust consistency of dip with remaining water, if necessary. Add more salt, pepper and lemon juice to taste.

Serve with fresh veggies and pita bread.