Pureed Chickpea Vinaigrette

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: 8 mins
• Serves: 6
• Yields: 2 cups

Ingredients

• 1 1⁄2 cups canned chick-peas, also known as garbanzos, drained
• 1  large garlic clove
• 1⁄3 cup rice vinegar
• 2  tablespoons soy sauce
• 1⁄4 cup  sesame oil
• 1⁄4 cup  vegetable oil

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.