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5.0 from 126 votes

Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 20 mins
Servings: 3 portions
Course: Appetizer
Cuisine: Vegetarian , Vegan , gluten-free

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Sprinkle with salt and half the parsley or coriander leaves.
  4. 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.