Food culture
Bissara: A Guide to Morocco's Fava Bean Soup
On a cold winter morning, the smartest breakfast in a Moroccan medina might not be a pastry at all — it might be a bowl of bissara, a thick, cumin-scented purée of dried fava beans sold hot and cheap from stalls that open before most of the city is awake.
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- 6 min
- Topic
- Food culture
- Updated
- 20 July 2026
At a glance
- Bissara is a thick soup or purée of dried split fava beans, sometimes made with dried peas instead.
- It is finished with a generous drizzle of olive oil, cumin and often chilli.
- It is a classic winter breakfast and workman's street food, cheap and filling.
- It is distinct from hummus, which is chickpea-based rather than fava-bean-based.
What bissara actually is
Bissara starts with dried split fava beans (or, in some regions, dried peas), soaked and simmered for a long stretch with garlic and a little cumin until completely soft, then blended smooth into a thick, hearty purée. Consistency varies by cook and region — some make it thinner, closer to a soup you'd eat with a spoon; others make it thick enough to scoop with bread like a dip.
How it is served
Bissara is finished at the table, not in the pot: a generous glug of olive oil poured over the top, a dusting of ground cumin, and often a scattering of paprika or a drizzle of chilli oil for those who want heat. Bread is the utensil, torn and used to scoop, exactly as with a tagine — see our bread guide. It is eaten hot, and the price is famously low, which is part of why it remains a favourite with labourers and early risers rather than being positioned as a tourist dish.
When and where to find it
Bissara is very much a cool-weather food, most associated with winter mornings, sold from small, unassuming stalls that may do little else. It tends to sell out by mid-morning once the day's batch is gone, so early is best if you want to try it. See our street-food safety guide for how to pick a stall with confidence.
Bissara vs hummus
Visitors sometimes describe bissara as 'Moroccan hummus,' which captures the texture and the scoop-with-bread eating style but misses the point on ingredients: hummus is chickpea-based and typically includes tahini, while bissara is fava-bean- or split-pea-based, dressed simply with olive oil and cumin rather than a tahini-lemon-garlic dressing. They are cousins in spirit, not the same dish.
Frequently asked questions
What is bissara made from?
Bissara is a thick soup or purée made from dried split fava beans, or in some regions dried peas, simmered with garlic until soft, then blended smooth and finished with olive oil, cumin and often a little chilli.
Is bissara the same as hummus?
No. Bissara is made from fava beans or split peas and dressed with olive oil and cumin, while hummus is made from chickpeas and typically includes tahini, lemon and garlic. The eating style — scooping with bread — is similar, but the ingredients differ.
When is bissara typically eaten?
It is most associated with winter mornings, sold hot from small street stalls as an early, cheap and filling breakfast, particularly popular with labourers and early risers. Stalls often sell out by mid-morning.
Is bissara vegan?
Yes, in its typical form — dried beans or peas, garlic, olive oil and spices contain no animal products, making it a naturally vegan dish, though it is worth confirming with the seller since preparations can vary.