Skordalla with Chickpeas

Name: Skordalla with Chickpeas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 143 grams almonds, toasted; 473 grams 1/2-inch diced day-old bread, without the crust; 164 grams cooked chickpeas; 3 Tbsps chopped flat-leaf parsley; 4 cloves garlic; 1 Juice and grated zest of lemon; 162 milliliters extra-virgin olive oil; 4 servings Salt; 244 milliliters whole milk

Skordalla with Chickpeas is a lacto ovo vegetarian recipe with 4 servings. One serving contains 714 calories, 26g of protein, and 34g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have salt, flat-leaf parsley, juice of lemon, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Lemon Juice

Olive Oil

Almonds

Garlic

Hummus

Bread

Milk

Salt

Equipment you will use

Blender

Bowl

Mix with the chickpeas and parsley.

Ingredients you will need

Chickpeas

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.