Heat 2 tablespoons olive oil in a frying pan over low heat. Add 10 garlic cloves (30 g), finely chopped, and cook for 5 minutes, stirring occasionally.

Stir in 2 drained and rinsed cans (425 g each) of white beans, 4 tablespoons water, 3 tablespoons lemon juice, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and ½ teaspoon kosher salt. Add 2 thyme sprigs and 1 rosemary sprig.

Cook over medium heat for 6-8 minutes, stirring often, until heated through. Remove thyme and rosemary sprigs.

Blend the mixture in a food processor until smooth, adding 1 tablespoon warm water if needed.

Serve in a bowl, drizzled with the remaining 2 tablespoons olive oil and garnished with fresh thyme or red pepper flakes.