| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| 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
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. 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
I made this Skordalla (without the peas and parsley, but used sliced almonds) and reading these ingredients it seems to be the same measurements. I made this with Michael’s roasted rack of lamb and all of my guests loved it. If you cook the lamb, i suggest adding some lemon zest right before you eat it. It really makes the flavor stand out. Enjoy…