Place the washed fava beans in a large pot and cover with at least 2 inches of water.
Bring to a boil over high heat.
Reduce the heat to low, cover the pot loosely, and let the beans simmer gently.
After about 30 minutes, once the beans begin to soften, stir in the chopped onion, tahini, and a generous pinch of salt and pepper.
Continue to cook for about 1 hour more, stirring occasionally, until the beans are very soft and the stew has thickened.
Add a splash of water if the mixture becomes too dry.
Remove from heat.
Taste and adjust the seasoning with more salt and pepper if needed.
To serve, divide among bowls and drizzle generously with the extra virgin olive oil and fresh lemon juice.
Garnish with chopped parsley and optional hard-cooked egg.
Dip or Stew: For a thicker, hummus-like dip, mash the cooked beans with a fork or give them a quick pulse in a food processor. For a soupier stew, simply stir in a bit more hot water or vegetable broth until you reach your desired consistency.
Don't Skip the Finish: The final drizzle of high-quality, fruity extra virgin olive oil and a squeeze of fresh lemon juice are not just garnishes; they are essential for brightening up the earthy flavors of the beans and tahini.
