Place cheesecloth over a strainer and add in 1 quart plain, whole milk yogurt.
Place the strainer filled with yogurt over a bowl to drain and then the refrigerator.
Let the yogurt drain for 30 minutes all the way to 4 hours, depending on how much time you have. This will remove the liquid from the yogurt.
Discard the liquid in the bowl and place the thicker yogurt into a separate bowl.
Add in tahini, lemon juice, and salt and stir until smooth and combined. Place in the refrigerator while making the topping.
Boil 3 cups water in a small saucepan and add in 1 cup lima beans.
Cook for about 15 minutes until tender and then drain removing the water.
In a small bowl add lima beans, 1/3 cup olive oil, juice of 1/2 lemon, green onions, thyme, and red endive.
Add a little more salt and pepper over the top and stir.
Taste and add more lemon or salt and pepper if needed.
Add the topping to the yogurt dip right before serving. Give it another grind of sea salt, black pepper, and lemon zest.