Heat olive oil in small saucepan over medium heat. Add the garlic and rosemary sprigs and cook, stirring constantly, until garlic is fragrant and lightly browned.
Remove from the heat and let cool to room temperature. Strain into a measuring cup and set aside, discarding the garlic and rosemary.
Add ingredients to blender
Combine the beans, ¼ cup of the flavored oil, Parmesan cheese, and lemon juice in a food processor or blender.
Blend until smooth
Puree until smooth. Season to taste with salt and pepper.
Garnish and serve
Spoon dip into a serving dish and drizzle about 1 tablespoon of the remaining oil on top and garnish with chopped rosemary. Serve with focaccia or other rustic bread.