Snack
Beef Chicharon with Hummus
50 uVoor 6Nutri-Score D€€
D
50 u
50 uBeef Chicharon with Hummus
wat je nodig hebt
Ingrediënten
beef skin (cleaned)Vlees1 kg
onion (quartered)Groente en fruit1 stuk
garlic (smashed)Groente en fruit4 stukken
lemongrass (bruised)Groente en fruit2 stukken
ginger (sliced)Groente en fruit30 g
star aniseKruiden en specerijen3 stukken
saltKruiden en specerijen15 g
black pepper (ground)Kruiden en specerijen3 g
chickpeas (boiled)Voorraadkast250 g- tahiniVoorraadkast180 ml
- lemon juice (freshly squeezed)Groente en fruit30 ml
- garlic (peeled)Groente en fruit2 stukken
olive oilVoorraadkast60 ml- salt (to taste)Kruiden en specerijen5 g
- oil (for deep frying)Voorraadkast1 liter
per portie
Voedingswaarden
2.043kcal
- Koolhydraten
- 15 g
- Eiwitten
- 53 g
- Vetten
- 197 g
wat je gebruikt
Keukengerei
Soeppan- Snelkookpan
- dehydrator
- Keukenmachine
- Frituurpan
Schuimspaan
stap voor stap
Bereiding
- Stap 1
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.
- Stap 2
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.
- Stap 3
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.
- Stap 4
Make the hummus
- Process the chickpeas, tahini, lemon juice, garlic, olive oil and salt together until smooth.
- Adjust lemon juice and salt to taste.
- Stap 5
Serve
- Serve the crispy beef chicharon with the hummus.