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Monday, December 27, 2010

Spicy Olive-and-Okra Topped Hummus

I know you all know how to make hummus; it’s pretty darn easy. Even though making hummus isn’t that big a deal, sometimes it’s just easier to buy it ready-made. Go ahead, I won’t stop you.



To jazz up your New Year's Eve mezza, start with store - bought hummus or your favored hummus recipe, and top it with something special. Here’s a recipe I found in my favorite magazine, “Southern Living” this month. It sounded delicious - kind of Armenian, but with a southern flair with the addition of pickled okra.


Add this to your holiday recipe collection.


Spicy Olive - and - Okra - Topped Hummus


Ingredients:


1 tsp. lemon zest

1 small garlic clove, minced

½ tsp. dried crushed red pepper

2 Tbsp. extra virgin olive oil

1 cup mixed pitted olives, coarsely chopped (pitted Kalamata olives can be used, too)

4 pickled okra, sliced

1 tsp. chopped fresh rosemary
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2 cups of your favorite hummus
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Directions:


1. Sauté the first 3 ingredients in hot oil in a large skillet over medium heat for 1 minute. Add olives and sauté 3 to 5 minutes. Remove from heat, and stir in okra and rosemary. Let stand 5 minutes.


2. Place hummus in a serving bowl. Top with warm olive-okra mixture. Serve with pita bread or chips.





2 comments:

  1. Thank you for giving us this recipe! Not being a fan of either okra or spicy I was surprised that I found it so delicious when I tried it at a friend's party this month.

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  2. So glad you liked it, Gina. It's a nice change from the ordinary.

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