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
Recipe from Sunset

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Nutritional Information

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
  • Salt
  • 1 round loaf (1 lb.) rye or pumpernickel bread
  • 1 1/2 cups hummus (see notes)
  • 1/4 cup crumbled feta cheese


  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).
  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.
  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.
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