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Skordalla with chickpeas

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
150g 1-cm diced day-old bread, without the crust
240ml full-fat milk
4 cloves garlic
Juice and grated zest of 1 lemon
75g almonds, toasted
175ml extra-virgin olive oil
Salt
200g cooked chickpeas
45g 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) Mix with the chickpeas and parsley. 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.

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