Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.07 Kcal (1110 kJ) | ||
| Calories from fat | 226.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.16g | 39% | |
|---|---|---|---|
| Cholesterol | 17.13mg | 6% | |
| Sodium | 103.52mg | 4% | |
| Potassium | 154.51mg | 3% | |
| Total Carbs | 8.03g | 3% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 0.9mg | 5% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 314.3 Kcal (1316 kJ) | ||
| Calories from fat | 268.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.83g | 39% | |
|---|---|---|---|
| Cholesterol | 20.31mg | 6% | |
| Sodium | 122.74mg | 4% | |
| Potassium | 183.2mg | 3% | |
| Total Carbs | 9.52g | 3% | |
| Sugars | 2.03g | 7% | |
| Dietary Fiber | 1.66g | 6% | |
| Protein | 4.32g | 7% | |
| Vitamin C | 13mg | 18% | |
| Iron | 1mg | 5% | |
| Calcium | 58.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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