Brush the bread cubes with the olive oil and bake for about 15 minutes or until golden. Let them cool for 10 minutes. In the meantime, snap the fava pods and collect the fava beans in a bowl.
Set a medium pot filled with water over high heat and let it come to a boil. Add the fava beans and boil for 1 minute. Drain through a colander and rinse with cold water until fava beans are no longer warm. (You can skip this step if you want them completely raw, but they’ll be a little harder to shell)
Both croutons and fresh bread work well in this recipe.
Optionally, you can add 1 finely chopped green onion.
Avoid fava beans in any form if you have a G6PD deficiency.
For the Fava bean spread: Process in your food processor: 1 cup boiled and shelled fava beans, 4 tablespoons e.v. olive oil, 2-3 tablespoons lemon juice, 1/4 cup parsley, 5-6 spearmint or mint leaves, 1 teaspoon sugar, a pinch of pepper, 1/2 teaspoon dried oregano (or 1 tsp fresh), and 1-2 tablespoons water. Add 2-3 tablespoons of olive paste into the spread, or keep it separately and spread it on top of the fava spread before serving, if you want it to be two-colored.