Drain the canned white beans carefully, ensuring to reserve ¼ cup of the canning liquid.

In a food processor, combine the drained beans, reserved liquid, half of the salt, and garlic. Blend until smooth and creamy, about 1-2 minutes.

Thinly slice your yellow onions and add them to a non-stick skillet with sunflower oil, tomato paste, remaining salt, and smoked paprika. Cook over low to medium-low heat for about 10 minutes until the onions are softened and fragrant.

Stir in the remaining smoked paprika, allowing it to infuse the onions. Continue cooking for another 8-10 minutes, stirring frequently until the onions are beautifully golden brown and caramelized.

Spread the smooth bean mixture in a shallow dish, then lovingly top it with the caramelized onions. Serve warm with crusty bread or fresh veggies for delightful dipping.