Heat the olive oil gently, in a pan and sweat the onions, garlic and thyme until they soften.

Next, add the fava beans and sauté for 2mins.

Pour in the wine and cook until the alcohol has evaporated.

Pour in the vegetable stock, salt and cumin and leave to simmer until the liquid has been absorbed.

Make sure to stir frequently so that the fava does not stick to the pan. As soon as it is ready, remove the pan from the flame and take out the thyme sprigs.

Put small batches of the fava mixture into a blender and mix until it is the consistency of smooth cream.

Caution: remember this purée is very hot!

Before serving the dish, you may add ½ soup spoon of CITRUS Chios Mandarin mustard to every 3 soup spoons of the already warmed fava.