The trick with dried fava beans is building in time to let them soak overnight and then peel off their outer shells. Once this is complete they are exceptional in a creamy hummus, perfect for dipping vegetables or pita.
Place the beans in a large bowl with enough cold water to cover by 2 inches. Let them soak overnight.
Drain the soaked beans. Remove the outer shell from each fava bean and discard. Place the peeled beans in a large saucepot. Cover with cold water by 2 inches and bring to a boil. Reduce the heat, cover, and simmer, until the beans are very tender, about 30 minutes.
Drain the beans and place in the bowl of a food processor. Add the remaining ingredients and process until puréed.