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Snap Peas with Turkish Tarator Sauce

Scott Phillips

Servings: 4

Sometimes a vegetable is so perfect that you don’t want to do much to it. Such is the case when local snap peas arrive in the spring—just blanch them briefly to keep the great green color and serve them with tarator sauce for an I-can’t-stop-eating-this starter. The sauce is also amazing with grilled or fried fish (anything fried, really).


  • 1/2 cup blanched whole almonds, plus 2 Tbs. toasted and chopped for garnish (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. fresh lemon juice
  • 1-1/2 tsp. chopped garlic
  • Kosher salt and freshly ground black pepper
  • 1 lb. sugar snap peas (4 cups), trimmed

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 12
  • Fiber (g): 5
  • Protein (g): 7


  • In a blender, purée the whole almonds, olive oil, lemon juice, garlic, and 1/2 cup water until completely smooth and thick, at least 3 minutes. Season to taste with salt and pepper.
  • Bring a large pot of well-salted water to a boil and have ready a large bowl of ice water. Cook the peas until bright green, 20 to 30 seconds. Drain and transfer to the ice water to cool. Drain again and blot dry. Serve the sauce on the side for dipping, or drizzle it over the peas and garnish with the chopped almonds, if using.

Make Ahead Tips

You can make the sauce up to 3 days ahead; cover and keep refrigerated.


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