- Difficulty: Intermediate
- Servings: 10
- Nutritional Facts (per serving): Calories 1220, Total Fat 114g, Saturated Fat 18g, Carbs 33g, Fiber 9g, Sugar 1g, Protein 20g, Cholesterol 95mg, Sodium 740mg
- Total Time: 1 hour
- Preparation Time: 40 minutes
Ingredients
Hummus:
- 1/2 cup roasted garlic
- 1/2 cup roasted, peeled, and diced poblano peppers (refer to Cook's Note)
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- Three 15-ounce cans of pinto beans, thoroughly drained
- Kosher salt and freshly ground black pepper to taste
- 1 cup olive oil
Chicken Chicharrones:
- 2 pounds chicken skin (see Cook's Note)
- 2 cups vegetable oil
- Kosher salt
Instructions
- Prepare the hummus by placing the roasted garlic, poblano peppers, tahini, lemon juice, drained pinto beans, 3/4 tablespoon salt, and 1 teaspoon black pepper into a food processor; start the machine and slowly pour the olive oil through the feed tube, blending until very smooth.
- Preheat your oven to 350F (175C) for the chicken chicharrones.
- Spread the chicken skin flat in a single layer on a baking sheet and bake about 20 minutes until slightly crispy and much of the fat has rendered.
- In a deep, heavy pot or cast-iron skillet, heat the vegetable oil to 325F (163C). Add a few pieces of chicken skin at a time and fry until golden brown and crispy, about 4 minutes per side; remove with tongs, drain on paper towels, and sprinkle with kosher salt while still hot.
Tips: For a quicker version, canned diced green chilies can replace the poblanos. You may also pre-order chicken skin from your butcher. Ensure you use a pot deep enough so that oil rises when adding the skins during frying.
This recipe is shared by a culinary professional from The Post Brewing Co., Longmont, CO, and has not been tested for home kitchens.
