Peel and finely chop the onion and garlic.

Rinse the split peas three times in cold water and drain them well.

Heat 1 tablespoon of olive oil in a large pot over medium heat and sauté the onion for 4 minutes.

Add the garlic, 1 tablespoon of ground cumin, and paprika, then stir for 1 minute.

Add the rinsed split peas and pour in the water until the peas are covered.

Bring the soup to a boil and reduce to medium heat.

Cook for 45 minutes and stir occasionally until the split peas are very tender.

Blend the soup until completely smooth and creamy.

Serve the bissara with the remaining cumin, olive oil, paprika, and fresh herbs.