<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/"><channel><title>Dipear on Pics and Cakes</title><link>https://picsandcakes.com/blog/en/tags/dipear/</link><description>Recent content in Dipear on Pics and Cakes</description><image><title>Pics and Cakes</title><url>https://picsandcakes.com/og-image.png</url><link>https://picsandcakes.com/og-image.png</link></image><generator>Hugo -- 0.146.0</generator><language>en</language><lastBuildDate>Thu, 13 Sep 2012 13:27:43 +0000</lastBuildDate><atom:link href="https://picsandcakes.com/blog/en/tags/dipear/index.xml" rel="self" type="application/rss+xml"/><item><title>Hummus</title><link>https://picsandcakes.com/blog/en/posts/hummus/</link><pubDate>Thu, 13 Sep 2012 13:27:43 +0000</pubDate><guid>https://picsandcakes.com/blog/en/posts/hummus/</guid><description>&lt;p>When Palstelera first told me she was going to make hummus, I had no idea what she was even talking about. She had tried it in Edinburgh and told me it was some kind of chickpea purée. Chickpea purée? Well, yes — and a really tasty one. Since then we&amp;rsquo;ve made it loads of times for parties, because it&amp;rsquo;s a super easy appetizer to put together and it&amp;rsquo;s absolutely delicious.&lt;/p></description></item></channel></rss>