Moroccan Fava Bean and Split Pea Breakfast Dip

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Bissara ful is a beloved Moroccan breakfast dip built from slow-simmered dried fava beans and split peas, blended with garlic and cumin into a thick, spoonable puree. Served warm in small bowls, drizzled with olive oil and dusted with paprika, it is the kind of hearty, rustic starter that anchors a Marrakech morning alongside flatbread and mint tea.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 35 gCarbs
• 11 gFiber
• 3 gSugar
• 15 gProtein
• 590 mgSodium
• 640 mgPotassium
• 65 mgCalcium
• 3.2 mgIron
• 6 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the beans and peas

• 1 cup dried split yellow peas, rinsed
• 1 cup dried fava beans (skinless, split), rinsed
• 1 small yellow onion, quartered
• 6 cloves garlic, peeled
• 1 bay leaf
• 6 cups water

For seasoning and finishing

• 1 1/2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons fine sea salt, plus more to taste
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped flat-leaf parsley
• 1 pinch ground cumin, for garnish

Directions

1. Soak the split peas and fava beans in plenty of cold water for 8 hours or overnight, then drain well.
2. Combine the soaked legumes, onion, garlic, bay leaf, and 6 cups water in a heavy pot. Bring to a boil over high heat, skim any foam, then reduce to a gentle simmer and cook uncovered for 40 to 45 minutes, until the beans and peas are very tender and falling apart.
3. Discard the bay leaf. Reserve about 1 cup of the cooking liquid, then drain the rest. Return the legumes and aromatics to the pot.
4. Stir in the ground cumin, paprika, cayenne, and salt. Using an immersion blender (or a potato masher for a more rustic texture), puree the mixture, adding splashes of the reserved cooking liquid as needed until it reaches a thick but spoonable consistency.
5. Off the heat, beat in 3 tablespoons of olive oil and the lemon juice. Taste and adjust salt, adding a little more cumin if you want a bolder finish.
6. Spoon the dip into shallow bowls, make a small well in the center with the back of a spoon, and pool a generous drizzle of olive oil in each well.
7. Sprinkle with the chopped parsley, an extra pinch of cumin, and serve immediately with warm Moroccan flatbread or khobz for dipping.

Cook’s Notes

• Soaking is essential: properly hydrated fava beans cook evenly and yield the silky, almost creamy puree that defines a good bissara.
• For an even smoother texture, push the cooked legumes through a fine-mesh sieve after blending; this is the traditional Moroccan way.
• A small spoon of harissa swirled into each bowl adds gentle heat without overpowering the earthy legumes.
• Bissara thickens as it sits, so loosen leftovers with a splash of hot water and a fresh drizzle of olive oil when reheating.
• Leftover dip keeps in the refrigerator for up to 3 days in a sealed container; do not freeze, as the texture turns grainy.

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