In a saucepan, heat olive oil and add onions until wilted, then garlic and stir for 30 seconds. Add tomatoes and stir, then tomato paste with spices, cover and leave for 5 minutes.
Add fava beans to tomato mixture with lemon juice and water, leave for 5 minutes covered over low heat. Blend the bean mixture to get a smooth, creamy texture.
Before serving, add aluminum foil in the middle of the beans and add extra virgin olive oil with lit charcoal and cover the beans to evaporate. Serve with tahini, olive oil and garnish with chopped parsley.
