In a high-speed blender, combine oil, almonds, water and chickpeas. Blend until relatively smooth. Add remaining ingredients and blend until smooth. Transfer to a small bowl, cover and refrigerate until serving. Makes 1 1/2 cups of sauce.
Given that per the article in which I discovered this recipe it suggests putting a little of this over pretty much everything, I might suggest putting this in a squeeze bottle instead.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 33 (53%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 4.3mg||0 %|
|Potassium 152.4mg||4 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 3.2g|
|Protein 3.1g||4 %|
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Calories per serving: 62
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