- 2 cloves garlic, minced
- 1 lemon, juiced
- 2 t Dijon mustard
- 12 canned chickpeas, plus 3 T chickpea brine
- ½ cup canola oil
- ¼ cup extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Mix the garlic, lemon juice, mustard, chickpeas and chickpea brine in a tall container (such as a water jug), then blend using a stick blender at high speed until smooth.
Slowly drizzle in the sunflower oil while blending until it forms a creamy, smooth emulsion.
Transfer the mixture into a bowl and slowly drizzle in the olive oil, whisking continually. Season to taste.
Cook’s note: Store in an airtight container in the fridge for up to a week.