Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Skordalla with Chickpeas
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 733
- Total Fat
- 62 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 16 g
- Cholesterol
- 6 mg
- Sodium
- 508 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 733
- Total Fat
- 62 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 9 g
- Sugar
- 8 g
- Protein
- 16 g
- Cholesterol
- 6 mg
- Sodium
- 508 mg
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.
