Pureed Chick Pea Vinaigrette
|Chickpeas||1 1⁄2 Cup (24 tbs), drained (Cooked Or Canned, Garbanzo Beans)|
|Garlic cloves||1 Large|
|Rice vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Sesame oil||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Place the chick-peas, 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.
With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream.
The vinaigrette will be creamy and thick.
Scrape it into a screw-top glass jar and refrigerate until needed.