Recipe courtesy of Michael Symon

Skordalla with Chickpeas

Name: Skordalla with Chickpeas
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Level: Easy
Total: 40 min

Prep: 10 min
Inactive: 30 min

Yield: 4 servings

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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.