Boil the beef skin

• Place the beef skin in a pot with the onion, garlic, ginger, lemongrass, star anise, salt and pepper.
• Cover with water and boil until the skin is very tender.
• Alternatively, pressure cook for about 1 hour.

Dry the beef skin

• Cut the cooked beef skin into strips.
• Place in a dehydrator until rock solid.
• You can also sun dry for 3-5 days.

Deep fry the chicharon

• Heat the oil to at least 180 °C.
• Deep fry the dried beef skin until it puffs up and becomes crispy.
• Drain on a rack or paper towels.

Make the hummus

• Process the chickpeas, tahini, lemon juice, garlic, olive oil and salt together until smooth.
• Adjust lemon juice and salt to taste.

Serve

• Serve the crispy beef chicharon with the hummus.