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. ---------------------------------------------------------------------------
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