Garlicky lima bean dip:

Lima beans (the original recipe called for dried, but I used the fresh ones from this week's Hollygrove Market buyers' box)

1 tbsp olive oil

1 tsp cumin

4 cloves garlic

0.5 tsp red pepper flakes

1 tsp fresh minced sage (I used pineapple sage because it grows right outside my back door)

2 tbsp fresh lemon juice

1 tsp sea salt + more to taste

Fill a saucepan with lima beans and water 1 inch above beans. Bring to a boil, then lower to medium and simmer 10 minutes, until tender.

In another pan, saute garlic, cumin, and red pepper in the olive oil just until it becomes fragrant. Add the sage and 0.5 tsp sea salt and saute another minute.

Drain beans and combine all ingredients in a food processor. Blend until smooth.