Smoky paprika chickpea churros with vegan mayo
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.
|