• In a small pan, combine olive oil, smashed garlic cloves, oregano, thyme, and red pepper flakes. Place over very low heat and simmer gently for 10 minutes, stirring occasionally. You want the garlic golden and the oil fragrant—not hot enough to fry or brown the herbs.
• Remove the pan from heat and carefully strain the infused oil into a bowl, discarding the solids. Let it cool slightly.
• In a food processor or blender, add:

  The drained beans

  Lemon juice and zest

  1 tsp ice water

  Pulse a few times to begin breaking it down.
• Then, while blending, add the infused oil 1 teaspoon at a time, alternating with small splashes of ice water as needed. Stop and taste often—you’re aiming for a silky, spreadable texture and balanced flavor.
• Add kosher salt to taste. Blend one last time until smooth and fluffy. If desired, garnish with a drizzle of any leftover infused oil.

Serving Ideas

• Serve with warm pita, crostini, or flatbread

  Spoon into a mezze board with olives and cheese

  Use as a sandwich spread or a bed for grilled vegetables

  Pair with crudité for a vibrant appetizer

Final Thoughts

• This dip proves that slowing down—even just 10 minutes—can transform your cooking. The infused oil is the star, giving the beans a deep, savory foundation without overpowering. It’s simple, refined, and endlessly versatile.

  If you have any of that infused oil left over, drizzle it on roasted veggies, mix it into salad dressing, or swirl it onto soups. Nothing goes to waste, and everything tastes better.