1In a medium sauté pan, cook garlic, savory, and crushed red pepper flakes in 2 tablespoons extra virgin olive oil until the aromas are released, about 3 minutes.
2Add cannellini beans and cook over medium-low heat until the mixture thickens, 5 to 10 minutes.
3In a food processor or blender, puree the bean mixture and another 1 tablespoon extra virgin olive oil until the mixture is smooth. Season to taste with salt and black pepper. Serve warm with crostini, pita chips, or vegetable crudités.