Spring Pea Bissara

Ana Sortun

Oleana and Sofra Bakery and Café, Cambridge, MA

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.


6 to 8 servings an as appetizer