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.
Yield: Makes 6 to 8 appetizer servings
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Amount per serving
- Calories: 328
- Calories from fat: 36%
- Protein: 9.2g
- Fat: 13g
- Saturated fat: 2.2g
- Carbohydrate: 45g
- Fiber: 5.4g
- Sodium: 722mg
- Cholesterol: 3.4mg
- 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
- 1 round loaf (1 lb.) rye or pumpernickel bread
- 1 1/2 cups hummus (see notes)
- 1/4 cup crumbled feta cheese
- 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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