Recipe courtesy The New York Times.
| 1 | 15-ounce can of chickpeas |
| 1 t | white vinegar |
| ½ t | fine salt |
| ½ t | sugar |
| 1 t | lemon juice |
| 2 t | dry mustard |
| ¾ c | sunflower oil |
Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out ¼ cup of the bean liquid in a large glass measuring cup or bowl. Add vinegar, salt, sugar, lemon juice and dry mustard.
Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take 4 to 5 minutes to add all of the oil. The mixture will emulsify and thicken.