A couple of months ago, my friend Alexis and I started a book club to force us to read, which we love, and give us an excuse to have some girl time. This group is one of my favorite things in Fayetteville because it's simple and I get to spend time with some great women.
Each month we rotate hostesses and the one hosting chooses the book. This month it was my turn and I picked Water for Elephants. I found the book to be a fascinating depiction of the start of traveling circuses and their cultures, especially during the Depression Era. This was a great read - very engaging (I finished in two days) and I felt captivated to learn about the two main characters and where their fate would lead them. I am looking forward to the movie starring one of my faves, Reese Witherspoon.
Book Club also usually involves food and I made a delicious new hummus recipe which I just had to share. The menu for book club included this hummus, egg salad sandwiches, and salad. For dessert, we enjoyed cotton candy, caramel corn and brownies.
Roasted Red Pepper Hummus
Courtesy of Cooking Light, October 2010
1/4 cup of water
1/4 cup of bottled roasted red bell peppers, rinsed and drained
2 tablespoons of lemon juice
1/4 teaspoon of salt, or to taste
1 garlic clove, minced
1 - 15 ounce can of chickpeas, rinsed and drained
Place all ingredients in food processor, process until smooth. Add olive oil in a stream until desired consistency. Serve with crackers, pita chips or pretzel chips.
Yields 2 cups (Serving size 1/4 cup)
102 calories per serving, 3.5g of Protein, 10.5g of Carbs, 2g of Fiber, 5.7g of Fat