Perfect for dipping into a zippy, bright herb sauce.
In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add onion, salt, and baking soda and cook, stirring occasionally, until onion has broken down into a soft paste and is just starting to stick to pot, 6 to 8 minutes. Add beans, black pepper, and Aleppo pepper and cook until mixture is hot, about 2 minutes.Remove pot from heat and, using a potato masher or pastry cutter, mash beans to form a coarse paste. Fold in cilantro, parsley, and dill.
It’s a good idea to buy more lavash than you need, just in case some of it is torn or too narrow to yield the necessary 11-inch long strips. Lavash is commonly sold in 1-pound packages; 1 ½ pounds lavash should be more than enough. Aleppo chile peppers, which have been cultivated in Syria for centuries, are quite mild in terms of heat, with a hint of raisin-y, sun-dried tomato sweetness. Due to the ongoing civil war, true Aleppo pepper from Syria is no longer available for import, but chiles grown in neighboring Turkey are. You can find Aleppo pepper at Middle Eastern markets, or online. Korean gochugaru or paprika can be substituted for Aleppo pepper in this recipe.
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