Source: Immigrants Table | Serves: 3-4 | Time: 20 min
Changes:
Used garlic hummus instead of making tahini sauce
Increased the amount of #beans
Used Gourmet Gardens parsley and reduce amount
Ingredients
1 14 oz can black eyed peas, liquid drained
2 #tomatoes diced
1 #jalapeno, diced
Cayenne pepper, to taste
1 garlic clove minced
Salt
2 tbsp parsley
Olive oil for drizzling
Garlic hummus, to taste
Instructions
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.