Drain the soaked fava beans and rinse them thoroughly under cold water.

In a large stockpot, add the fava beans and cover with fresh water by about 2 inches.

Bring to a boil over high heat, then reduce to a gentle simmer.

Skim off any foam that rises to the surface during the first 10 minutes of cooking.

Add the bay leaves and continue simmering for 60-75 minutes until the beans are very tender and beginning to break down.

Check occasionally and add more water if needed to keep beans covered.

While beans are cooking, prepare the garlic by crushing it with salt using a mortar and pestle or the flat side of a knife.

When beans are tender, drain them but reserve about 1 cup of the cooking liquid.

Return beans to the pot and mash roughly with a potato masher, leaving some beans whole for texture.

Stir in the crushed garlic, cumin, and black pepper.

Add back some of the reserved cooking liquid to achieve a creamy consistency.

Squeeze in the fresh lemon juice and stir well.

Taste and adjust seasoning with additional salt if needed.

Transfer to a serving bowl and create a well in the center.

Pour olive oil into the well and garnish with diced tomatoes and chopped parsley.

Serve immediately with warm pita bread, radishes, and additional lemon wedges on the side.