In a sauté pan over medium-high heat, add 1 tablespoonof extra-virgin olive oil and 2 cloves of minced garlic. Stir until fragrant, being careful not to brown, about one minute or less. Empty into a food processor and set the pan aside to use for the rosemary oil.
Thoroughly wash 1 lemon (including the rind) under cool, running, drinkable water. Add the zest and juice to the food processor.
Drain and rinse two 15-ounce cans of cannellini beans.
In the food processor, add the cannellini beans, 2 tablespoons of water, 2 teaspoons of kosher salt, and ¼ teaspoon of crushed red pepper flakes. Purée on high. Place the puréed mixture in a serving bowl.
Thoroughly wash 3 sprigs of fresh rosemary under cool, running, drinkable water.
Return the sauté pan to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil and rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 4 minutes, stirring occasionally so the rosemary doesn’t burn.
Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip. Sprinkle with additional crushed red pepper flakes, if desired.
Serve warm or at room temperature with 1 small handful of crackers, 1 small handful of pita, 1 small handful of carrots, 1 small handful of endive and 1 small handful of asparagus. Eat up, Mama!