Recipe courtesy of Michael Symon

Skordalla with Chickpeas

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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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