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black-eyed fresh chorizo sausage onion garlic cream cheese Tahini ground cumin lemon juice parsley lemon zest olive oil
Viewed: 29 - Published at: 7 years agoIngredients
- 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
Method
- Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
- Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
- 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.
- Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
- 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.
- *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.
- *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.
