Black eyed pea mesabacha:
1To 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.
2In 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.
3Sprinkle with salt and half the parsley or coriander leaves.
4To 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.