Aug 09, 2013
Roasted Okra Masala + Curried Hummus
Okra is a vegetable that I never used to like. Or at least I thought I didn’t like it. But today I was at my local produce stand and saw this beautiful, locally grown okra… so I though I’d give it another try. Wow! I love it. Well, it could be because I used Indian spices. I think I would love anything with curry… speaking of curry, the universe just kept insisting and insisting that I make curried hummus. Let me explain…
Early this week I saw the idea for a curried hummus on my blogger-friend’s site over at My Midlife Mumblings—hi Jan-Marie! I thought that sounded absolutely wonderful. Then I saw a packaged curried hummus on the shelf at my local food co-op. It reminded me that I thought it was a good idea for a recipe. THEN, yesterday I tuned in (very briefly) to the Food Network and there was, of all people, Bobby Flay making… you guessed it… curried hummus! Okay, I gave up. I made curried hummus. And guess what? It’s to die for!
This duo made a perfect light lunch with some sliced cucumbers and a few pita chips.
- 1 pound of fresh okra
- 1 cup grape or cherry tomatoes halved
- 2 TBS curry powder, divided
- 1 TBS garam masala powder
- 1 sweet onion
- smidgen of vegetable oil
- 1 can salt-free garbanzo beans, drained
- ¼ cup tahini
- Preheat the oven to 400° F.
- First lightly coat the okra with a bit of vegetable oil, the garam masala and 1 TBS of curry powder and toss to evenly distribute in a casserole dish.
- Bake for 30 minutes.
- Chop the onion and water-sauté it with 1 TBS of curry powder.
- Add more water as needed to prevent sticking.
- For the hummus, add ½ of the curried onion, the garbanzo beans and the tahini to a food processor and pulse until smooth. Add a bit of water if needed.
- After 30 minutes, remove the okra from the oven and add the remaining ½ of the sautéed onion and the tomatoes. Stir to combine.
- Return to the oven for 15 more minutes.
- Garnish with some freshly grated black pepper if desired.
Serves 4. Enjoy!