Skordalla with Chickpeas

1. 1

   In a bowl, soak the bread in the milk for 30 minutes.

2. 2

   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.

3. 3

   Puree until smooth, adding enough milk to bring to a hummus consistency.

4. 4

   Mix with the chickpeas and parsley.

5. 5

   This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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