نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

تشوروس بالحمّص والبابريكا المدخّنة مع المايونيز النباتي الصرف

Middle Eastern 5 Mins Prep · 10 Mins Cook

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.