WHITE BEAN AND BREAD CRUMB SKORDALIA
Skordalia is a Greek garlic spread similar to hummus. This recipe uses only a small amount of extra-virgin olive oil, for flavoring.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
- To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
- Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.
Nutrition Facts : Calories 158 g, Cholesterol 27 g, Fat 3 g, Fiber 1 g, Protein 6 g, Sodium 508 g
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Marc 8bp
[email protected]This recipe is a keeper! I'll definitely be making it again.
RICH PALOMINO
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It was still very flavorful.
Belinda Phyaal
[email protected]This skordalia was amazing! The flavors were perfect and it was so creamy and smooth.
Tinnie Kemmie
[email protected]I'm not a fan of cilantro, so I used parsley instead. It was still delicious.
Jessica Lomax
[email protected]This is a great recipe for a crowd. I doubled the recipe and it was still gone in minutes.
Rajan Budo
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of walnuts. It turned out great!
David Douglass
[email protected]This skordalia was a bit too thick for my taste. I might add a little more water next time.
Wajid Wajid
[email protected]I'm new to cooking Greek food, and this recipe was a great introduction. It was easy to follow and the results were delicious.
Vernon Afrika
[email protected]This is a great recipe for a healthy and delicious snack. I love dipping veggies in it.
pasisi o ngo
[email protected]I made this for a party and it was a hit! Everyone loved it.
acosta rich
[email protected]This recipe was a bit bland for me. I added some extra lemon juice and salt to taste.
barnie charli
[email protected]I'm not a huge fan of white beans, but this dish was surprisingly good. I'll definitely make it again.
Kyabadaaza Girl
[email protected]This skordalia was a bit too garlicky for my taste. I might cut back on the garlic next time.
Mckenzie Kain
[email protected]I love that this recipe is so easy to make. I can whip it up in no time.
Amy Vogel
[email protected]This is a great recipe for a light and flavorful lunch or dinner. I served it with grilled fish and a side of roasted vegetables.
Cody Stiles
[email protected]I was short on time, so I used canned white beans. It still turned out great!
The Killer
[email protected]I've made skordalia before, but this recipe is definitely my new go-to. The breadcrumb mixture added a nice crunchy contrast to the smooth bean puree.
Kathleen Rodriguez
[email protected]This skordalia was a delightful surprise! I was a bit hesitant about the white beans, but they added a lovely creamy texture and mild flavor that complemented the garlicky tanginess perfectly.