Rinse the dried fava beans thoroughly under cold water to remove any dust or impurities. Place the beans in a large bowl and cover with cold water. Let them soak overnight or for at least 8 hours to soften

Drain and rinse the soaked fava beans. In a large pot, combine the beans, garlic cloves, and 1 litre of water or vegetable broth. Bring the mixture to a boil over medium to high heat.

Once the mixture reaches a boil, reduce the heat to low and let it simmer for about 45 minutes to 1 hour, or until the fava beans are completely tender. Stir occasionally and skim off any foam that forms on the surface.

Once the beans are tender, use an immersion blender to puree the mixture until smooth. Alternatively, you can transfer the mixture to a countertop blender in batches and blend until smooth, then return it to the pot.

Add the ground cumin, paprika, cayenne pepper (if using), and olive oil to the pot. Stir well to combine all the flavours. Let the soup simmer for another 10 minutes to allow the spices to infuse fully.

Season the soup with salt and pepper to taste. Adjust the seasoning if needed, adding a little more cumin or paprika for a more intense flavour if desired.

Stir in the freshly squeezed lemon juice just before serving to add a bright, tangy note that balances the richness of the beans.

Serve the Bissara hot, drizzled with extra olive oil and garnished with freshly chopped parsley or cilantro. Traditionally, Bissara is enjoyed with crusty bread or warm flatbread for dipping.