Snack
Beef Chicharon with Hummus
50 hServes 6Nutri-Score D€€
D
50 h
50 hBeef Chicharon with Hummus
what you need
Ingredients
beef skin (cleaned)Meat1 kg
onion (quartered)Produce1 piece
garlic (smashed)Produce4 pieces
lemongrass (bruised)Produce2 pieces
ginger (sliced)Produce30 g
star aniseSpices3 pieces
saltSpices15 g
black pepper (ground)Spices3 g
chickpeas (boiled)Pantry250 g- tahiniPantry180 ml
- lemon juice (freshly squeezed)Produce30 ml
- garlic (peeled)Produce2 pieces
olive oilPantry60 ml- salt (to taste)Spices5 g
- oil (for deep frying)Pantry1 litre
per serving
Nutrition
2,043kcal
- Carbs
- 15 g
- Proteins
- 53 g
- Fat
- 197 g
what you’ll use
Tools
Stockpot- Pressure cooker
- dehydrator
- Food processor
- Deep fryer
Slotted spoon
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Serve the crispy beef chicharon with the hummus.