Skordalla with Chickpeas

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


  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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