Preparation:

Make the Base Dip:
Soak the beans overnight in enough water to cover by 3 inches.  Drain and place in a large sauce pan.  Cover with water by 2 inches and bring to a boil over high heat.  Lower heat to a simmer, cover and cook until beans are tender (1 - 1 1/2 hours, adding a generous teaspoon of salt during the last half hour of cooking). Drain and allow to cool.  (Can be prepared 1 - 2 days ahead; store covered in the refrigerator.)  Place cooled beans in the work bowl of a food processor along with garlic.  Process using on/off pulses until well incorporated.  Turn on processor and slowly drizzle oil through the tube until smooth.  Season with salt and pepper to taste.  Divide the mixture into 3 serving bowls. 
Sun-Dried Tomato Dip:
Combine sun-dried tomatoes and one portion of the bean dip into the work bowl of a food processor.  Process, using on/off pulses until sun-dried tomatoes are well incorporated.  Add rosemary and parsley. Mix well.
Indian Spice Dip
Stir curry powder and turmeric into one portion of the base bean dip.
Fiery Bean Dip
Sprinkle smoked paprika or chipotle chili powder over the top of one bowl of base bean dip.
To Serve: Place the dips in the center of a serving platter and surround with a wide variety of vegetables.  Makes 8 - 10 servings.