Bigilla (tartinade de fèves)

Instructions

1. If using dried fava beans, soak them overnight in cold water, then drain and cook them for 1 h 30 in unsalted water, until very tender.
2. Drain the beans, keeping 4 spoonfuls of cooking water. If using canned beans, just rinse them.
3. Warm the crushed garlic with the olive oil over low heat for a minute, without browning it.
4. Blend the beans with the garlic oil, cooking water, chilli, cumin and lemon juice until you have a fairly smooth but still slightly grainy purée.
5. Add the chopped mint leaves, oregano, salt and pepper, then blend briefly.
6. Taste and adjust the seasoning, adding lemon or salt if needed.
7. Transfer to a bowl, drizzle with olive oil and sprinkle with chopped olives if using. Serve with toasted bread.