In a medium baking dish, place tomatoes, garlic, onion, and jalapeno. Drizzle with olive oil.
Checking often, broil 5-10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem, and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice, and cilantro.
Place the peeled fava beans in a pot and cover with a generous amount of water. Bring to a boil over high heat, then reduce the heat to medium or medium-high, and simmer the beans until tender, one hour or longer.
Drain the beans, reserving the liquid. Transfer the beans to a food processor, and add the garlic, olive oil, lemon juice, 2 tablespoons of the reserved liquid, and spices. Process on high speed until smooth, adding additional liquid if necessary to thin the bessara. It should be thin enough to pour or spread out on a plate. Taste the bessara, and adjust the seasoning if desired.
Reheat the bessara and serve warm. Garnish with any of the following: ground cumin, paprika, hot paprika, olive oil, and chopped parsley.