Skordalla with Chickpeas
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Yield: 4 servings
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Yield: 4 servings
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.
