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Mediterranean Bread Bowl with Hummus

Yield 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

Nutrition Information

  • calories 328
  • caloriesfromfat 36 %
  • protein 9.2 g
  • fat 13 g
  • satfat 2.2 g
  • carbohydrate 45 g
  • fiber 5.4 g
  • sodium 722 mg
  • cholesterol 3.4 mg

How to Make It

  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.