Smoky paprika chickpea churros with vegan mayo

Smoky paprika chickpea churros with vegan mayo

Middle Eastern
5 mins Prep · 10 mins Cook

Aquafaba is an incredible ingredient that whips into a light and fluffy meringue substitute. It can be used to replace whipped egg whites in any recipe, including mayo

Created by Spinneys
Prep time 5 minutes
Cook time 10 minutes
Serves 4
Cuisine Middle Eastern
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 732
Fat 65.6g
Saturates 9.4g
Protein 8.1g
Carbs 34.2g
Sugars 2.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the churros, mix the flour, hummus, water, paprika and ½ tsp of salt together in a bowl. Place the mixture in a piping bag fitted with a star nozzle.


Heat approx. 750ml of oil in a small pot placed over a medium heat until 180°C.


Squeeze the mixture into the oil in 10cm long pieces then snip the batter using a pair of scissors. Fry until golden and crunchy (approx. 3-4 minutes).


To make the mayo, place the aquafaba (the liquid from a tin of cooked chickpeas ¬– see linked recipe) in a tall jar along with the mustard, ¼ tsp of salt, vinegar and maple syrup. Using a stick blender, blitz on a high speed. Gradually add 250 ml of oil in a thin stream while blending. Adjust the seasoning, if necessary. This mayo can be stored in the fridge for up to two weeks.


Serve the hot churros with the mayo.