PINTO BEAN HUMMUS WITH CHICKEN CHICHARRONES

Pinto Bean Hummus with Chicken Chicharrones image

Provided by Food Network

Time 1h

Yield 10 servings

Number Of Ingredients 10

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

Steps:

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.