100 g white beans (soaked overnight)
1 clove garlic
2 tablespoon cold pressed sesame seed oil
zest of one lemon and juice of a half one
2 teaspoon minced red hot pepper preserved in salt
100 g yogurt
150 ml extra virgin olive oil
Chop the onion and the garlic finely and fry in some sesame seed oil until soft and translucent. Season with black pepper and minced red hot pepper, then add the beans and as much water as needed to cover. Cook in a pressure cooker for about 30 minutes, stirring occasionally. When the beans are tender, grate in some lemon zest and add the juice of half a lemon as well as 100 g yogurt. Blend until creamy using a hand blender, then stir in some more tablespoons of olive oil.
Let stand in the fridge for half an hour. Serve on plates with pita bread and plenty of extra virgin olive oil on top. (We used even more than what you can see in the picture, as it is the raw and racy taste of real olive oil that makes your cream so delicious.) Eat it as a dip with pita bread.