Place both cans of beans, the olive oil, lemon juice, two garlic cloves, sage, rosemary, thyme, and cayenne in the bowl of a food processor or high powered blender. Pulse until mostly smooth.
Taste the dip, and add salt and pepper to taste, then pulse a few more times to incorporate.
Place the remaining garlic cloves sun dried tomatoes, and olives on a cutting board. Roughly chop until desired consistency is reached.
Pour the dip into a large bowl, top with a drizzle of sun dried tomato oil along with the chopped sun dried tomato, garlic, and olive mixture. Serve immediately with your favorite toasted bread, pita, or vegetables.