Garden to Table Dip for Chips

Course Appetizers

Ingredients in this Recipe

1 cup cilantro leaves
1 teaspoon whole cumin, toasted in a dry pan until fragrant
1/2 cup cooking water, reserved
1/4 cup mint leaves
2 cups fresh (shelled) lima beans (I have red limas in my yard, so used red) or frozen baby limas
2 tablespoons chopped chives
2 tablespoons olive oil, plus more if needed
Sea salt to taste
Squeeze of lemon juice from 1 juicy Meyer lemon wedge

See Full Recipe at Food52