Pureed Chickpea Vinaigrette |
|
 |
Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 10 |
|
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. 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.
|
|