Black Eyed Pea & Chorizo Hummus (Zwt-8)

• 2 cans cooked black-eyed peas (Do not drain)
• 1/4 cup fresh chorizo sausage, chopped
• 1/4 cup onion, diced
• 8 garlic cloves, crushed
• 1/4 cup cream cheese
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 3 tablespoons lemon juice
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon zest
• 1/4 cup olive oil

1. Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
2. Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
3. Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
4. Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
5. Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
6. *To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
7. *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.

blackeyed, fresh chorizo sausage, onion, garlic, cream cheese, tahini, ground cumin, lemon juice, parsley, lemon zest, olive oil

Taken from www.food.com/recipe/black-eyed-pea-chorizo-hummus-zwt-8-482266 (may not work)