- 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
- 1 cup cooked chickpeas
- 3 tablespoons chopped flat-leaf parsley
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.