Butter bean and pea dip with mint

• 1 small garlic clove, minced
• 1/4 t grated lemon zest plus 2 T juice
• 1 scallion
• 1 c frozen baby peas, thawed and patted dry
• 15-oz can butter beans, 2 T liquid reserved, beans rinsed
• 1/4 c fresh mint leaves
• salt
• 1/4 t ground coriander
• pinch cayenne pepper
• 1/4 c plain Greek style yogurt (I used tofu)
• EVOO for drizzling

1. Combine garlic with lemon zest and juice in small bowl; set aside at least 15 mins. Cut light-green and white parts of scallion into 1/2 inch pieces. Reserve dark part of scallion and 2 T peas for garnish.
2. Pulse lemon juice mix, scallion, remaining peas, butter beans with liquid, mint, 3/4 t salt, coriander and cayenne in food processor until fully ground, 5 to 10 pulses. Continue to process until uniform paste forms, about 1 min, scraping bowl twice.
3. Add yogurt/tofu and continue processing until smooth and homogeneous, about 15 secs. 
4. Transfer to bowl, cover and let stand at room temp at least 30 mins. (Refrigerate up to 1 day, but leave at room temp for 30 mins before serving).
5. Season with salt to taste. Sprinkle with reserved scallion greens, sliced thin, and peas. Drizzle with oil and serve. Makes about 2 cups.