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Pureed Chickpea Vinaigrette

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“This combination of Oriental flavors can be used on everything from chicken, asparagus, avocado, sautéed veal cutlets, etc. It is from the Supermarket Epicure cookbook and I haven't tried it yet. I like the way it sounds with such easy preparation and ingredients I keep stocked in my pantry.”
READY IN:
8mins
SERVES:
6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the chickpeas, garlic, vinegar, and soy sauce in the bowl of a food processor fitted with a steel chopping blade and process into a smooth puree, scraping down the work bowl as needed.
  2. With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream.
  3. The vinaigrette will be creamy and thick.
  4. Scrape into a screw-top glass jar and refrigerate until needed.

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