In a medium-sized pan, heat the garlic in 1 tablespoon olive oil. Cook for two minutes, and then add the white beans, rosemary, and thyme. Sautee for another 4 to 5 minutes, or until garlic is soft and fragrant.
Transfer the beans to a food processor. Add the salt, pepper, lemon, and remaining olive oil. Process on high, stopping every now and then to scrape the bowl down, until mixture is totally creamy and smooth.
Pulse in the fresh parsley. Serve with an extra drizzle of olive oil.