Bring a small pot of salted water to a boil. Add the peas and blanch for 2-3 minutes until bright green and tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain well.

Toast the pistachios in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and roughly chop, setting aside 2 tablespoons for garnish.

In a food processor, combine half of the blanched peas with the garlic, lemon juice, cumin, and 1 tablespoon of olive oil. Pulse until you have a chunky paste.

In a mixing bowl, combine the labneh with the pea mixture and fold gently until swirled through but not fully combined, creating a marbled effect. Season with salt and pepper to taste.

Transfer the dip to a shallow serving bowl and use the back of a spoon to create swirls and wells in the surface.

Scatter the remaining whole peas over the top, followed by the chopped pistachios, fresh mint, and dill.

Drizzle generously with extra virgin olive oil and sprinkle with sumac and Aleppo pepper.

Serve immediately at room temperature with warm pita bread, or refrigerate for up to 2 days and bring to room temperature before serving.