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This recipe is intermediate

Za’atar Pork Ear Chips and Hummus

3 hours Cook time 20 minutes Prep time 12 servings

Ingredients

Hummus

Pork ear chips

Preparation

On the stove

Hummus

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

Pork ear chips

  1. 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.
  2. Preheat deep fryer to 190 °C (375 °F).
  3. Fry pork ears for a few minutes until crispy. Watch out for oil splatter. Try to use a fryer with a lid.
  4. 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.
  5. Serve fried pork ear chips with hummus.
  6. Accompagner les oreilles frites de l'hummus.

Nutritional value (per serving)

  • 218 calories
  • 10 g of protein
  • 16 g of fat
  • 10 g of carbohydrates
  • 2 g of fibre
  • 2 g of sugar
  • 1760 mg of sodium
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