Skordalla with Chickpeas

Total Time:
40 min
Prep:
10 min
Inactive:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups 1/2-inch diced day-old bread, without the crust
  • 1 cup whole milk
  • 4 cloves garlic
  • Juice and grated zest of 1 lemon
  • 1 cup almonds, toasted
  • 3/4 cup extra-virgin olive oil
  • Salt
  • 1 cup cooked chickpeas
  • 3 tablespoons chopped flat-leaf parsley
Directions

In a bowl, soak the bread in the milk for 30 minutes. Squeeze out the excess milk from the bread (save the milk) and put the bread in a blender with the garlic, lemon juice and zest, almonds, olive oil, and salt. Puree until smooth, adding enough milk to bring to a hummus consistency. Mix with the chickpeas and parsley.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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