Preheat the oven to 200C/180C/gas 6.
Mix the garlic cloves with 1 tsp of the olive oil, place on a baking sheet, and cook for 15 minutes, until soft. Remove from the oven and when cool enough to handle, squash the garlic out of its skin using the back of a fork. Discard the skins, place the flesh in a small bowl, and add the tahini, yoghurt, ¼ teaspoon sea salt, and some black pepper. Use a whisk to mix everything together well and set aside.
Place the remaining olive oil in a small saucepan with the shaved lemon rind. Place over medium heat, bring to a gentle simmer, then remove from the heat to cool and infuse.
Pop the beans in a blender and pulse with all but 1 tablespoon of the lemon oil, the lemon juice, the chopped mint, ½ teaspoon sea salt, and some black pepper to form a thick paste.
Spread the mix in a thin layer over the bottom of each serving plate or one larger platter. Sprinkle the shredded mint and grated lemon zest over and finish with a drizzle of the lemon-infused oil.
