Heat a medium-sized sauce pot on medium-high heat.

Add chopped chorizo to the pot to render its fat and brown it.

Reduce the heat to medium.

Add diced onions and crushed garlic to the pot and cook until tender (about 5 minutes).

Add two cans of black-eyed peas along with their liquid to the pot.

Bring the mixture to a boil, then cook for 2 minutes.

Reduce the heat to a simmer and reduce the liquid by half.

Add cream cheese, tahini, ground cumin, lemon juice, chopped parsley, and lemon zest to the pot.

Combine all ingredients well.

Transfer the mixture to a food processor (or use a blender).

Drizzle in olive oil slowly while pureeing.

Puree until the mixture is smooth (about 5 minutes).

Remove the hummus and refrigerate until ready to serve.

To serve, garnish with a drizzle of extra virgin olive oil, parsley, or a sprinkle of paprika.

Serve with grilled bread and raw veggies for dipping.