Hummus is a great accompaniment to many of our summer crops, including tomatoes and cucumbers.  But, it can be a little dry and dense.  This recipe combines Cannellini beans with roasted corn and lime aoili to make a lighter version with a kick.  If you don’t have a grill you can saute the corn kernels in a little oil before blending.

Soak 3 ears of corn (in their husks) in a basin of water for at least 10 minutes.  Heat a grill to medium high, then cook the corn until the husk is nicely browned, turning twice to cook on all sides.  Remove and allow the corn to cool, then shuck the ears.

While the corn is cooking, make the aoili:  whisk together 1 1/2 t. minced garlic, the juice of 1 lime, 1/4 C. mayonaisse, and 2 t. olive oil.

Using a sharp knife, cut the corn kernels off the cobs.

Add the corn to a food processor along with 1 C. of cooked Cannellini beans and the mayo and puree for 4-5 minutes until completely smooth.  Season with salt and your favorite chile seasoning.