Mediterranean Bread Bowl with Hummus

Ingredients

• 0.3 cup calamata olives pitted coarsely chopped
• 0.3 teaspoon cayenne 
• 0.3 cup feta cheese crumbled
• 1 clove garlic minced peeled
• 0.3 teaspoon ground turmeric dried
• 1.5 cups water (see notes)
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 2 tablespoons yogurt plain
• 1 lb pumpernickel bread 
• 1 cup pasilla peppers red canned peeled drained cut into strips
• 6 servings salt 

Equipment

• bowl
• knife
• serrated knife

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.
3. Cut top slice and bread from middle into chunks.
4. 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.