1 lb dry shelled fava beans
¼ cup olive oil, plus 2 tbsp for serving
Wash beans, place them in a large pot, and cover with water. Cut the onion in half and add-in. Add ¼ cup olive oil and season with salt. Taste the water, it should be salty like the sea. Cook uncovered for 40 minutes or until the fava is completely soft. Drain the beans and reserve ¼ cup of the water. Remove the onion and put the beans into a blender. Purée until totally smooth, adding the reserve liquid as needed. Drizzle with the olive oil, taste for salt and serve.
Food artist, Laila Gohar, creates installations and pop-ups in conjunction with art, design, and fashion events. She explores food's role in society and is known for her unique food installations. She is based in New York City and works internationally. Laila has a kitchen in BASIS Linoleum in her studio in New York City.