Tuesday, July 13, 2010

I hosted book club at my house this evening for 7 great ladies, we were discussing Three Cups of Tea. It is a great book and really opens your eyes to the power of one person. We talked about the lesson the author learned and how some of our preconceived notions may have changed because of the book. Check it out if you haven’t read it.

I had promised some light appetizers so I put out a veggie tray and dip, some brownie bites, chips and salsa, a Lemony Chickpea Dip and Rachel brought some fruit. We all gabbed for a bit before settling into some pretty serious discussion.

Lemony Chickpea Dip

Ingredients

• 1/3  cup  fat-free sour cream
• 1/4  cup  water
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  olive oil
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  hot paprika
• 1/2  teaspoon  hot sauce
• 1/4  teaspoon  salt
• 1  (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 2  garlic cloves, peeled
• 2  tablespoons  chopped fresh cilantro

Directions

Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro.

Everyone left about 8 and I had the opportunity to talk Clifford on a walk and then sit on my front porch and just enjoy a beautiful hot summer evening. I finished my glass of wine, blogged and spent some time just enjoying the quiet in the neighborhood. Perfect night in my book, great conversation, tasty food and a few minute of quiet reflection.

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