Ingredients

  • SpinneysFOOD Self-Raising Flour 120g
  • SpinneysFOOD Hummus 240g
  • SpinneysFOOD Bottled Drinking Water 4 tbsp
  • Smoky paprika ½ tsp
  • SpinneysFOOD Fine Sea Salt ¾ tsp
  • SpinneysFOOD Pure Sunflower Oil 1ltr
  • Aquafaba 4 tbsp
  • Wholegrain mustard 1 tbsp
  • Apple cider vinegar 2 tsp
  • SpinneysFOOD Organic Maple Syrup 1-3 tsp

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."

Smoky paprika chickpea churros with vegan mayo

Middle Eastern 5 Mins Prep · 10 Mins Cook


  1. 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.
  2. Heat approx. 750ml of oil in a small pot placed over a medium heat until 180°C.
  3. 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).
  4. 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.
  5. Serve the hot churros with the mayo.