Pureed Chickpea Vinaigrette

1. 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. 2

   With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream.

3. 3

   The vinaigrette will be creamy and thick.

4. 4

   Scrape into a screw-top glass jar and refrigerate until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.