| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 10 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 10 servings |
Ingredients
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- 1/2 cup roasted garlic
- 1/2 cup roasted, peeled and diced poblano peppers (see Cook’s Note)
- 1/2 cup tahini
- 1/4 cup lemon juice
- Three 15-ounce cans pinto beans, well drained
- Kosher salt and black pepper
- 1 cup olive oil
- 2 pounds chicken skin (see Cook’s Note)
- 2 cups vegetable oil
- Kosher salt
Instructions
- For the hummus: Combine the garlic, peppers, tahini, lemon juice, pinto beans, 3/4 tablespoon salt and 1 teaspoon pepper in a food processor. Turn the machine on and drizzle in the olive oil through the feed tube. Puree until very smooth.
- For the chicken chicharrones: Preheat the oven to 350 degrees F.
- Lay the chicken skin out flat in a single layer on a baking sheet. Bake until slightly crispy and most of the fat has rendered, 20 minutes.
- Heat the oil to 325 degrees F in a deep, heavy pot or cast-iron skillet (see Cook’s Note). Place a few skins at a time into the hot oil and fry until golden brown and crispy, about 4 minutes per side. Using tongs, transfer the skin to a paper towel-lined baking sheet. Season with salt while hot.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1220 |
| Total Fat | 114 g |
| Saturated Fat | 18 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 9 g |
| Sugar | 1 g |
| Protein | 20 g |
| Cholesterol | 95 mg |
| Sodium | 740 mg |
| Serving Size | 1 of 10 servings |
| Calories | 1220 |
| Total Fat | 114 g |
| Saturated Fat | 18 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 9 g |
| Sugar | 1 g |
| Protein | 20 g |
| Cholesterol | 95 mg |
| Sodium | 740 mg |
Reviews
I have been to the Post several times and this is my favorite app. I just purchased an Air Fryer. I followed the recipe, except I cooked the skin in the air fryer the second part!
I loved his recipe. I saw this recipe on diners , drive ins an dives and I had to try it . However, I only made a serving for two people so I cut the ingredients in half . I also added aLil spice to the hummus such as cayenne and chili flakes. Great appetizer!