Soak the beans for 8 hours, then rinse and boil until tender. Transfer cooked beans to a blender.
Peel the garlic, put it through a garlic press and grind it together with a pinch of salt and a little olive oil.
Finely chop the parsley and mint, crush the hazelnuts.
Garlic, parsley, mint and nuts add to the beans in a blender. Thoroughly grind until smooth. Gradually add the remaining olive oil.
Season pasta to taste with salt, cayenne pepper and lemon juice. Blend again in blender until all ingredients are combined.
Serve with white bread toast or pita and julienned vegetables.