Seven layer dip in bread bowls

Dissolve yeast in warm water in small bowl. Stir in sugar; set aside till frothy.

Mix flour, baking powder, salt and cheese in a bowl. Add butter and mix until mixture resemble fine crumbs.

Stir in yeast mixture and cream so dough leaves the side of bowl and forms a ball.

Place dough on lightly floured surface. Knead about 1 minute or until smooth. Cover and let rise in warm place 10 minutes. (Yup, that's all 10 mins)

Heat oven to 375ºF. Grease outsides of six 10-ounce custard cups. (i used the reverse of a muffin tray)

Place cups upside down. Divide dough into 6 equal parts. Pat or roll each part into 7-inch circle. Shape dough circles over outsides of custard cups. (Do not allow to curl under edges of cups.)

Bake for 18 minutes or until golden brown. Carefully lift bread bowls from custard cups-custard cups and bread will be hot. Cool bread bowls upright on wire rack.

Roast tomato slices with olive oil and salt for 20 mins at 190 c. Make sure it doesn't get burnt. When you do this, you can add some garlic or chillies too.

If you don't have sour cream at home, just add a squeeze of half a lemon to cream and leave it overnight.

Right before serving, fill the bowl with a bottom layer of hummus, top it off with sour cream.

Add the roasted tomatoes, pickled chillies, olives, sliced cucumber, and top it off with cheese.

Deeee-lish!