Preheat your oven to 350°F. Place the garlic bulb with the top sliced off on a piece of foil, drizzle with 1.5 teaspoons of olive oil, and tuck the thyme sprigs inside or around it. Fold the foil tightly to create a sealed packet and roast for 45 minutes until the garlic is completely soft and caramelized. The slow roasting transforms the garlic from sharp and pungent into something sweet and mellow—this is what gives the dip its subtle, sophisticated flavor.

Once the garlic has cooled slightly, squeeze the soft cloves directly into a food processor—they should slip out easily. Add the rinsed and drained cannellini beans along with 3.5 tablespoons of olive oil, lemon juice, sea salt, black pepper, fresh thyme leaves, red pepper flakes, and ground cumin. I find it's helpful to add the ice cold water at this point, as it helps achieve a creamy texture without over-processing. Blend until completely smooth, stopping to scrape down the sides as needed. The key is getting it silky without making it gluey, so pulse and check frequently.

Transfer the dip to a serving bowl and create a small well or shallow depression in the center. Drizzle with the extra virgin olive oil and top with the chopped fresh parsley for a fresh pop of color and flavor. Serve at room temperature with your favorite vegetables, pita chips, or crackers.