Arrange the tomatoes in an oven-safe dish. Drizzle 2 tbsp olive oil on top along with 1/2 tsp salt and 1/2 tsp black pepper. Mix to combine and coat the tomatoes. Bake for 25-30 minutes or just until the tomatoes start to burst.
1 cup cherry tomatoes, 1/4 cup olive oil, 1 teaspoon salt, 1 teaspoon black pepper
Drain and rinse the beans until the water runs clear. Add the beans to a food processor, followed by the remaining 2 tbsps olive oil, garlic and lemon juice. Sprinkle in the salt, pepper, parsley, thyme, and oregano. Pulse together until the mixture is thick and smooth.
2 (15.5 ounce) cans cannellini beans, juice of 1/2 a lemon, 1-2 cloves garlic, 2 Tablespoons fresh parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano
Scoop the dip into a wide-rimmed bowl, and spread it across the bottom.
Spoon the roasted tomatoes on top of the dip, and garnish with extra olive oil and a sprinkle of fresh parsley.
Serve with crostini or dippers of choice.
Store in an airtight container in the fridge for up to 3 days.
Notes
Use 1 clove of garlic if you don't care for a strong garlic flavor.