2 tbsps Black Eyed Peas (cooked, drained and rinsed)
1/2 Tomato (medium, diced)
1/2 Garlic (cloves, minced, divided)
1/4 cup Tahini
1/4 cup Water
1/4 Lemon (juiced)
1/8 tsp Sea Salt
1 tbsp Parsley (stems removed, finely chopped)
1. Heat a pan or skillet over medium heat. Add the cooked black eyed peas and sear for 1 minute. Add tomatoes and half of the garlic. Stir occasionally and cook for 3 to 5 minutes or until the tomatoes are soft.
2. Add the tahini, water, lemon juice, salt, and the remaining garlic to a blender and blend until smooth.
3. Transfer the tahini to a serving plate. Top with the black eyed peas masabacha. Garnish with parsley and enjoy with your choice of dippers (see notes for suggestions).
Serve It With
Radish slices, cucumber slices, celery sticks, carrot sticks, bell pepper strips, toasted pita, crackers, crispbread, toast or brown rice tortilla chips.
No Black Eyed Peas
Use cooked pinto beans, lima beans or any other type of cooked bean.
Use hummus instead.
Use apple cider vinegar instead.
Divide into single serving containers with veggies or crackers.
Refrigerate in an airtight container up to 2 to 3 days.
- Cook Time: 15 minutes
- Serving Size: 1
- Calories: 401
- Sugar: 1g
- Sodium: 391mg
- Fat: 33g
- Carbohydrates: 21g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg