Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers
User Reviews
5.0
126 reviews
Excellent
-
Prep Time
4 hrs
-
Cook Time
mins
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Total Time
4 hrs 20 mins
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Servings
3 portions
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Course
Appetizer
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Cuisine
Vegetarian, Vegan, gluten-free
Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Tahini:
- Juice of one lemon about 60 ml
- 1 garlic clove
- ½ teaspoon salt
- 1 cup raw sesame tahini
- ½ - 1 cup of cold water
Black eyed pea mesabacha:
- ½ cup black-eyed peas soaked in water for four hours, filtered and cooked OR ½ cup canned black eyed peas, liquid drained
- 2 to matoes diced
- hot pepper to taste
- 1 garlic clove minced
- salt
- ½ cup parsley or cilantro leaves chopped
- olive oil for drizzling
Instructions
- To prepare tahini, combine first five ingredients in a blender and mix, starting with ½ a cup of water and adding more as necessary until you reach desired consistency. Set aside.
- In a large hot pan, sear black eyed peas with a little oil until you get burn marks, about 2-5 mins. Add diced tomatoes, pepper and garlic and stir-fry over high heat so that the tomatoes will burn around the edges but keep their shape, about 5 minutes.
- Sprinkle with salt and half the parsley or coriander leaves.
- To serve, smear tahini on a larger platter (as you would for hummus), piling the black eyed pea mesabacha mixture in the middle. Sprinkle with remaining herbs, drizzle with olive oil and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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