Heat the olive oil in a large skillet over medium-high heat. Sauté the onion and garlic for 3 to 4 minutes, stirring frequently, until softened and fragrant (do not let the garlic brown). Add the beans and the stock and bring to a boil. Let simmer until thickened, about 5 to 10 minutes. Add the thyme and red pepper flakes.
Pour the mixture (carefully!) into a blender or food processor. Add the Parmesan and pulse several times to until smooth. Season with salt and pepper. Let cool to room temperature before serving.
Garnish with a drizzle of olive oil and some chopped sun-dried tomatoes (optional) and serve with whole wheat pita chips, whole grain flatbread, or grainy crackers.
*In the summertime, I like to substitute 1/4 fresh basil for the thyme
