Name: Za’atar Pork Ear Chips and Hummus
Prep time: 20 minutes
Cook time: 3 hours
Total time: 20 minutes + 3 hours
Yield: 12
Ingredients: 2 cups 500 mL cooked chickpeas; ⅓ cup 80 mL sesame seed paste; 2 cloves garlic, peeled; ⅓ cup 80 mL lemon juice; ½ cup 125 mL olive oil; Salt and pepper, to taste; 24 cups 6 litres water; 2 tbsp. 30 mL coarse salt; 1 cup 250 mL baking soda; 1 tbsp. 15 mL dried thyme; 1 tbsp. 15 mL dried oregano; 2 bay leaves; 4 pork ears; Salt, to taste; 1 tbsp. 15 mL ground za’atar

Preparation

Hummus

Purée chickpeas, sesame paste, garlic, lemon juice and olive oil in a food processor. Season to taste and set aside.

Pork ear chips

In a pot, bring water, salt, baking soda, thyme, oregano and bay leaves to a boil. Add pork ears and simmer for 3 hours. Use a spoon to skim off foam periodically. Remove pork ears and carefully pat dry with paper towel.
Preheat deep fryer to 190 °C (375 °F).
Fry pork ears for a few minutes until crispy. Watch out for oil splatter. Try to use a fryer with a lid.
Remove chips using a skimmer, and place on paper towel. Sprinkle with salt and za’atar. Using a chef’s knife, cut ears lengthwise into 3 pieces.
Serve fried pork ear chips with hummus.
Accompagner les oreilles frites de l'hummus.

Za’atar Pork Ear Chips and Hummus

Hummus

Pork ear chips

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