Skordalla with Chickpeas
Recipe courtesy of
Michael Symon
- Total:
- 40 min
- Prep:
- 10 min
- Inactive:
- 30 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
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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