Unlike the others, I have not made this one. So offer no opinion. It comes from Michael Symon’s brand new book, “Live To Cook.”
Chickpeas and Skordalia
2 cups 1.2-inch cubed crustless day-old bread
1 cup whole milk
4 garlic cloves
¾ cup extra virgin olive oil
Kosher salt
1 cup cooked chickpeas
3 tbls chopped fresh flat-leaf parsley leaves
Grated zest and juice of 1 lemon
1 cup almonds, toasted.
Cover the bread with the milk and let it soak for 30 minutes.
Using your hands, wring excess milk from the bread (reserve the milk) and put the bread in a blender with the garlic, lemon juice, almonds, olive oil, and a three-finger pinch of salt. Puree this mixture until smooth, adding some of the reserved milk to bring it to a thick, hummus-like consistency. Transfer to a bowl and stir in the chickpeas. Taste for seasoning, adding more salt if needed. Stir in the parsley and lemon zest before serving.