Planning lunches used to be a struggle for Jane Bedard, but not any more. Watch Canadian Living Senior Food Specialist Adell Shneer and Jane prepare a healthy and delicious mid-day meal that's a hit with the whole family.

Does your family struggle with lunches too? Chat about it in our Comments section below or share with Canadian Living friends on our Facebook page.

Great tips from this video:

• When making hummus, add your chopped fresh garlic into the final dish instead of into the food processor with the rest of the ingredients. The food processor will cause the garlic to overpower the dish.
• If your hummus is too thick, adding water while it pureés in the food processor will help smooth it out without compromising taste.

Click anywhere below to watch!


Video recipe: Roasted Red Pepper Hummus
Click for a printable version of Roasted Red Pepper Hummus

Ingredients
1 can 19 oz/540 mL chickpeas, drained and rinsed
1/2 cup (125 mL) chopped & drained roasted red peppers
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) tahini paste
1/4 cup (50 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
2 cloves garlic, minced

Preparation
In food processor, puree chickpeas with red peppers. Add lemon juice, tahini, oil, salt and pepper; blend, adding a little water to thin if desired. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Catch up on all four episodes with the Bedard family where they discover vegetarian chili, stovetop macaroni and DIY pizza with homemade dough.

Can you relate to Jane Bedard, or do you have a lunchtime slam-dunk recipe? Come chat about it in our Comments section below or share with Canadian Living friends on our Facebook page.