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Soak the dry broad beans overnight. Strain.
If using frozen fresh broad beans, leave them to thaw then peel off the tough outer skin. If using fresh broad beans, boil in a pot of water for 3 minutes. Rinse and remove the tough outer skin. Discard the skins.
Put the soaked beans and the insides of the fresh beans into a pot along with the chopped onion, olive oil, salt and 2 cups of water. Put the lid on.
Simmer gently for 1 hour on a medium to low heat until the beans are very soft. Towards the end of the cooking remove the lid from the pot and stir over a low heat until all of the water has evaporated. It needs to be a thick consistency.
Leave to cool down a bit and then blend to a smooth puree with a hand blender. Add the juice of half a lemon.
Taste and adjust seasoning.
Chop the fresh dill and stir in. Dried dill may also be used.
Grease a ring tin or small baking tin with olive oil and pour in the puree.
Refrigerate until set, preferably overnight, and turn out to a serving plate.
Garnish with some more dill and a drizzle of olive oil.
Serve with lemon wedges.
It all depends on how much water is cooked out of the beans as to whether you will be able to cut the Fava and serve in pieces or if you just put it on a serving plate and smooth over the surface. Either way is fine.