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Finely chop the yellow onion and jalapeno and roughly chop the tomato.
In a pan or skillet on medium-high heat, add in olive oil and once heated, saute the yellow onion and jalapeno for 2-4 minutes. Add in minced garlic cloves and saute for 1 minute.
Add in the chopped tomatoes along with washed and drained fava beans.
Season with cumin, paprika, salt and black pepper. Mix well and cook for 1 more minute.
Pour in hot water, bring to a boil, cover and simmer on medium heat partially covered for about 10 minutes.
Once beans are tender, you can either mash slightly with a potato masher or use an immersion blender to partially or fully mash the beans into a smooth texture. Add a little more water for a more runny consistency or simmer for a couple extra minutes on high heat to thicken up the bean stew.
Finish with a squeeze of lemon juice and stir into the beans. Upon plating, create a well in the center of the bean dip using a spoon and pour in olive oil to give the beans a more silky texture with each bite. Garnish with fresh parsley and a sprinkle of smoked paprika.