Part deux. I have some homemade amaretto on the hutch staring me down. My friend Tammy has seasonal cocktails, and my husband usually loves them. I can’t remember what her summer cocktail is right now, but her winter cocktail is amaretto and ginger, and Fred loves it. I’m not a ginger ale person, but you can only drink so many amaretto on the rocks before you’re lying flat on your back, so I came up with amaretto and orange juice. Whether you prefer ginger ale or OJ, serve it in a highball glass, on the rocks.
This evening, we’ll be having our amaretto cocktails with black bean “hummus”. This is a recipe that originally came from my friend Eileen. It isn’t a Mediterranean inspired hummus, it’s more of a Mexican black bean dip, but because of it’s consistency and color, we had trouble coming up with a name for it [that didn’t sound like the punchline of a 5th grader’s off-color joke]. Thus, I’ve taken to calling it “hummus”. Again, one of my favorite things about it is that I usually have all the ingredients on hand, and if I don’t, they’re simple enough that I can remember what they are without writing them down.
Black bean hummus
1 can black beans, drain and reserve liquidPut garlic in a blender and blend until garlic is chopped fine. Add beans, salsa, lemon, and cilantro to blender. Blend until smooth (a hummus-like consistency). Add as much reserved liquid as you like to reach your desired consistency.
½ jar Mrs. Renfro’s Roasted Garlic Salsa, more if you like
1 clove garlic
juice of 1 lemon
½ bunch cilantro, more if you like
