Quick and Easy November 30, 2010 Capsicum hummus For a healthy snack, serve this dip with warmed wholemeal pita bread. Serves 6 Cook 10M Women's Weekly Food Previous Next Print Ingredients 400 gram (12½ ounces) canned chickpeas 1/4 cup water 1/3 cup coarsely chopped roasted red capsicum (bell pepper) 1/4 cup tahini 2 tablespoon lemon juice 2 tablespoon olive oil 1 crushed garlic clove Method 1.Rinse and drain chickpeas; process with water, capsicum, tahini, lemon juice, olive oil and garlic until smooth. Season to taste. Serve with toasted wholemeal pita triangles.
Dinner Fennel, lemon, pea & prawn risotto Indulge in the vibrant flavours of this prawn risotto creating an elegant but easy dinner for the family
Dinner Chicken & broccoli pie with pangrattato topping Create this mouth-watering dish with comforting flavours that's easy to prep and perfect for any occasion.
Baking Classic Anzac biscuits Try this rendition of the classic Anzac biscuit. These chewy delights are perfect for those craving a nostalgic treat
Breakfast Honey & poppy seed pancakes with lemon curd & mascarpone Make a lie-in extra-special with these light-as-air pancakes! Accompany with a favourite brew or bubbles on the side Sponsored by Otaika Valley Free Range Eggs