Combine the garlic, lemon zest, and lemon juice in a small bowl and let stand for 15 minutes. This maceration process mellows the raw garlic's bite. Set aside a small portion of the peas to use as a garnish later.

Pulse the butter beans, reserved bean liquid, remaining peas, mint, white and light green scallion parts, salt, coriander, cayenne, and the lemon-garlic mixture in a food processor until the mixture is roughly ground, about 10 pulses. Scrape down the bowl, then process until a uniform paste forms, about 1 minute, scraping down the sides as needed.

Add the yogurt and continue to process until the dip is completely smooth and creamy, about 15 seconds.

Transfer the dip to a serving bowl, cover, and let stand at room temperature for 30 minutes. This resting period allows the mint and citrus to fully infuse the bean base.

Season with salt to taste. Garnish with the reserved peas and dark green scallion parts, then drizzle with olive oil and serve at room temperature with vegetables or pita.