Ajo Blanco Dip & Savoury Churros 

Ajo Blanco is traditionally a cold soup from Malaga region made out garlic, almonds and old bread soaked in water; 

Churros is… Well, you know churros and probably love it! 

Here I make my twist of this recipe because I am crazy for changes. I transformed the soup into a dip and made the churros in a savoury baked version to dip in the dip. Just a delicious different way to make a great snack, starter of food platter for sharing with friends and family. 

Serves 6-8 portions

Ajo Blanco:

  • 100g blanched almonds(soaked overnight)
  • 120g old bread(or cooked white beans)
  • 1 cup water
  • 3 garlic cloves
  • 50ml olive oil
  • 2 tbsp jerez vinegar(apple cider vinegar, white wine vinegar also possible)
  • 100ml-200ml plant milk(or water)
  • ½ – 1 tsp salt 
  • Hanfull fresh grapes
  • Handful chopped fresh parsley


  • 120g chickpea flour
  • 80g rice flour
  • 500ml water
  • 2 tbsp coconut oil(or vegan butter)
  • 100ml-150ml plant milk
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • Optional: mix or fresh thyme and rosemary


  1. Churros: Bring the water, oil, and salt to a boil; 
  2. Turn off the heat and add the flour into the hot water, mixing well until it forms a thick dough; 
  3. Add Plant milk if the dough is too thick, it needs to be firm but still sticky; 
  4. Using a piping bag, form the churros in a baking tray and bake at 180°C for about 30 minutes; 
  5. Ajo Blanco: Soak the old chopped bread with the water and let it sit for about 20 minutes; 
  6. In a small sauce pan add the olive oil and garlic in medium low heat fot about 10-15 minutes; 
  7. Rinse the almonds and transfer to a high speed blender with the rest of the ingredients; 
  8. Blend for about 1- 2 minutes until thick creamy (like hummus) texture; 
  9. Serve with chopped crapes and parley on top and the curros on the side to dip in; 

OBS: In case you have leftovers and want to have it in soup form, just add more liquid to the blender and adjust salt if needed; 

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