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Mediterranean Bread Bowl with Hummus





Yields
Makes 6 to 8 appetizer servings

This variant of the bread bowl filled with dip is a great appetizer. You can make hummus and marinate peppers up to 1 day ahead; cover each and chill. As a shortcut, use purchased hummus.

 1 cup drained canned peeled red peppers, cut into strips
 1/3 cup coarsely chopped pitted calamata olives
 2 tablespoons plain yogurt
 1 tablespoon olive oil
 1 tablespoon lemon juice
 1 clove garlic, peeled and minced
 1/4 teaspoon dried ground turmeric
 1/4 teaspoon cayenne
  Salt
 1 round loaf (1 lb.) rye or pumpernickel bread
 1 1/2 cups hummus (see notes)
 1/4 cup crumbled feta cheese
Step 1
1

In a bowl, mix peppers, olives, yogurt, olive oil, lemon juice, garlic, turmeric, and cayenne to coat; add salt to taste. Cover and chill at least 1 hour and up to 1 day (see notes).

Step 2
2

With a serrated knife, slice about 1 inch off top of loaf. With the knife, hollow out center of loaf, leaving a shell about 1 inch thick. Cut top slice and bread from middle into chunks.

Step 3
3

Spread hummus in bottom of bread bowl. Top with pepper mixture and feta. Set on a platter and surround with reserved bread chunks for dipping.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories328
% Daily Value *
Total Fat 13g17%

Saturated Fat 2.2g12%
Cholesterol 3.4mg2%
Sodium 722mg32%
Total Carbohydrate 45g17%

Dietary Fiber 5.4g20%
Protein 9.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.