Mediterranean Bread Bowl with Hummus
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.
How to Make It
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.
Ingredients
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
1/4 cup crumbled feta cheese
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