Heat olive oil in a pan over medium heat. Add garlic, thyme and rosemary and sauté for 2-3 minutes, or until garlic is fragrant and begins to soften.
Add beans, olive oil and herbs, red wine vinegar and salt & pepper to a food processor. Blend on high until dip is smooth and creamy. Taste to adjust salt and pepper if needed.
IF SERVING WARM: Pour dip into a bowl and top with a drizzle of olive oil and any additional optional toppings. Serve with toasted baguette slices.
IF SERVING COLD: Pour dip into a bowl, cover and place in the fridge for at least an hour. Remove from the fridge when ready to use and top with a drizzle of olive oil and any additional optional toppings. Serve with fresh veggies and pita bread.