Spring Pea Bissara | James Beard Foundation
Ana Sortun’s version of this North African dip is made with peas and a variety of fresh herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Food processor
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 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
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