Spicy Olive-and-Okra-Topped Hummus

Spicy Olive-and-Okra-Topped Hummus

Find mixed pitted olives in your grocer's deli department.

Southern Living DECEMBER 2010

  • Yield: Makes 8 servings
  • Total:20 Minutes


  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced
  • 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons extra virgin olive oil
  • 1 cup mixed pitted olives, coarsely chopped*
  • 4 pickled okra, sliced
  • 1 teaspoon chopped fresh rosemary
  • 1 (17-oz.) container hummus
  • Pita bread or chips


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

2. Transfer hummus to a serving dish; top with warm olive mixture. Serve with pita bread or chips.

*1 (11-oz.) jar whole pitted kalamata olives, drained and chopped, or 1 (6-oz.) jar sliced kalamata olives, drained and chopped, may be substituted.


Go to full version of

Spicy Olive-and-Okra-Topped Hummus recipe