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Black Eyed Pea Masabacha

Source: Immigrants Table | Serves: 3-4 | Time: 20 min

Black Eyed Pea Masabacha


  • Used garlic hummus instead of making tahini sauce

  • Increased the amount of #beans

  • Used Gourmet Gardens parsley and reduce amount


1 14 oz can black eyed peas, liquid drained

2 #tomatoes diced

1 #jalapeno, diced

Cayenne pepper, to taste

1 garlic clove minced


2 tbsp parsley

Olive oil for drizzling

Garlic hummus, to taste


In a large hot pan, sear black eyed peas with a little oil until for about 2 minutes. 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 cayenne, salt and half the parsley.

To serve as a side, layer masabacha on top of the hummus. Sprinkle with remaining herbs, drizzle with olive oil and serve. I had this as a lunch today, so I just but the masabacha in a bowl, and but a couple spoons of hummus on top.

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