Preheat the oven to 400 degrees Fahrenheit.
Place the cherry tomatoes in an oven-safe dish. Drizzle 2 tablespoons of olive oil on top, along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix to coat the tomatoes. Bake for 25-30 minutes until the tomatoes start to burst.
Drain and rinse the beans until the water runs clear. In a food processor, combine the beans, remaining 2 tablespoons of olive oil, garlic, lemon juice, salt, pepper, parsley, thyme, and oregano. Pulse until the mixture is thick and smooth.
Scoop the dip into a wide-rimmed bowl, spreading 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 your favorite dippers.
Store in an airtight container in the fridge for up to 3 days.