Skordalla with Chickpeas (Michael Symon) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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:
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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