I’ll admit — I got the idea to try this recipe from a trip to Trader Joe’s.  I don’t know what Trader Joe’s puts in their dip — I just saw the container and thought, “Hmmm, that’s interesting!”  However, I kept on walking and didn’t buy it.  Later, I thought I might try experimenting on my own, and in my opinion, it was a great success.  My  10 year-old son, Samuel, pronounced, “I love it!”  Good enough for me.

1 15.5 oz can white beans, drained and rinsed (I used cannellini, but I may try great northern next time…it’s in my pantry)

2 T. olive oil

juice from 1 whole small lime, or about 2 T.

2 T. chopped fresh basil

salt and pepper to taste ( I used about 1/2 t. salt and 3 turns on the pepper grinder)

As with hummus, use a food processor or high speed blender to mix the ingredients to a smooth consistency.  I did not need to add any extra water to thin this dip, but if you want to decrease the olive oil to 1 T. and experiment with adding 1 T. water to decrease calories, give it a whirl!

While the consistency comes out a bit like hummus, the taste has a lighter and more citrus-y feel.  Nice for summer!