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Cover the garlic with olive oil and cook on the stovetop over low heat for 10-15 minutes until lightly golden brown.
Add the rosemary and thyme sprigs to the oil and let cool.
Add the roasted garlic cloves to a food processor.
Add the cooked beans, salt, and parsley leaves to the food processor and puree until smooth.
Add a few splashes of the roasted garlic oil and pulse to incorporate.
Serve the dip by spooning it onto a plate and drizzling with more roasted garlic oil. Garnish with parsley leaves.