Recipe courtesy of The Post Chicken & Beer

Pinto Bean Hummus with Chicken Chicharrones

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 40 min
  • Yield: 10 servings
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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 

Chicken Chicharrones:

2 pounds chicken skin (see Cook's Note)

2 cups vegetable oil 

Kosher salt


  1. 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.
  2. For the chicken chicharrones: Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.

Cook’s Note

You can substitute canned diced green chiles for the poblanos if you want to make this recipe even faster You can order chicken skin in advance from your butcher. Make sure to fry in a pot for frying that is sufficiently deep to allow the oil to rise once the skins are added.

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