Black Eyed Pea Masabacha with Tahini, Tomatoes, Garlic and Hot Peppers

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October 17, 2017

Recipe by At the Immigrants Table



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 tomatoes, diced

Hot pepper, to taste

1 garlic clove, minced


½ cup parsley or cilantro leaves, chopped

Olive oil, for drizzling


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.


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