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Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers
Servings 3 portions
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.