Mediterranean Bread Bowl with Hummus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 1/2 cups hummus (see notes) |
1/4 cup crumbled feta cheese |
Directions:
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).
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.
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.
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