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A dish with creamy white sauce topped with black-eyed peas, diced tomatoes, and chopped parsley, served in a bowl alongside a flaky mini croissant. In the background are lemons, tomatoes, jalapeños, and a wooden grinder.

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

Course: Appetizer, Dip
Cuisine: Mezze, Middle Eastern
Keyword: black eyed pea dip
Prep Time:5 minutes
Servings:4
Calories: 389kcal
Discover the only black-eyed pea dip recipe you'll ever need! Quick and easy, this appetizer is perfect for spreads!
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Ingredients

Tahini:

  • 60 ml lemon juice or one lemon juiced
  • 1 garlic clove
  • ½ teaspoon  salt
  • 1 cup raw sesame tahini
  • ½ cup cold water

Black eyed pea dip:

  • ½ cup black-eyed peas soaked in water for four hours, filtered and cooked OR ½ cup canned black eyed peas, liquid drained
  • 2 diced tomatoes
  • Hot pepper to taste
  • 1 garlic clove minced
  • Salt
  • ½ cup parsley 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.

Nutrition

Calories: 389kcal | Carbohydrates: 19g | Protein: 12g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Sodium: 267mg | Potassium: 400mg | Fiber: 5g | Sugar: 1g | Vitamin A: 677IU | Vitamin C: 19mg | Calcium: 105mg | Iron: 4mg