How to Make It
Cook the cumin seeds in a small skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a food processor and pulse twice to chop lightly. Add the buttermilk, ½ cup of the Feta, and ¼ teaspoon pepper and process until smooth, 20 to 30 seconds. Add the remaining ¾ cup of Feta and pulse twice to combine. Cover and refrigerate for up to 2 days.
Before serving, stir in the lime juice. Serve the dip drizzled with olive oil and a sprinkle of black pepper alongside the vegetables.