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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFTo 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.
