Spring Pea Bissara

Method

Ana Sortun’s version of this North African dip is made with peas and a variety of fresh herbs.

• 1 1/2 teaspoons olive oil
• 1/4 cup chopped sweet onions or shallots
• 1/4 teaspoon chopped garlic
• 2 cups shelled peas
• 2 tablespoons chopped dill, plus more for garnish
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 2 tablespoons of walnut oil
• 1/4 teaspoon Aleppo pepper
• Salt to taste
• Crushed toasted walnuts for garnish

Heat the olive oil in a sauté pan over medium heat. Add the onions and garlic and sauté until soft, about 5 minutes.

Transfer the contents of the pan to a food processor. Add the peas, dill, cilantro, mint, parsley, walnut oil, and Aleppo pepper. Pulse until the mixture is chunky. Season to taste with salt.

Transfer the dip to a serving dish. Garnish with crushed walnuts and extra dill. Serve with pita or crackers.

Yield

6 to 8 servings an as appetizer