Mediterranean Bread Bowl with Hummus

recipe
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.

Yield:

Makes 6 to 8 appetizer servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Joan Cathey, La Center, Washington,

Sunset

January 2003
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