1. Fill a 3-qt (3-L) saucepan two-thirds full of water and bring to a boil over high heat. Add the fava/broad beans and 1 tsp of the salt, and cook until bright green and tender, 4 minutes. Drain in a colander, then rinse under cold water until cool. Using your finger-tips, slip the beans from their tough skins, discarding the skins.

2. In the workbowl of a food processor fitted with the metal blade, process the garlic, the remaining ½ tsp of salt, the pepper, and sugar until the garlic is finely minced. Add the beans and thy me and process until the beans are finely chopped. Add the olive oil, lemon juice, and water and process until the mixture forms a coarse purée. Transfer to a serving bowl, cover, and set aside at room temperature for 30 minutes to allow the flavors to meld. Serve at room temperature.