In a medium saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer to a bowl; discard the fat. Add the EVOO to the pan, then add the carrot, scallions and garlic and cook over medium heat, stirring until tender, 6 to 8 minutes. Add the beans, cover, lower the heat and simmer for 5 minutes. Let cool.
Using a blender, puree the bean mixture with the yogurt, salt and pepper to taste, and 2 to 3 tbsp. water until nearly smooth. Add the bacon, pulse to mix.
