Bring medium saucepan filled with water to boiling. Add the fava beans and blanch for 2-3 minutes. Drain, reserving 45 mL (3 tbsp) of the cooking liquid. If preferred, use canned beans.

Plunge beans into cold water. Peel beans if too large since the skins can be tough.

In a blender or food processor, add half the beans, the reserved cooking liquid and the lemon juice. Add more liquid if you prefer a thinner dip. Process, scraping down the sides with a spatula, until the mixture is fairly smooth.

Add the remaining beans, olive oil, salt, cumin, coriander, and parsley and process until smooth or until desired consistency.

Transfer to a serving bowl and garnish with paprika. Serve with a pita bread wedges, crudités or crackers.