Start by draining the canned white beans and reserving 1/4 cup of the canning liquid. Rinse the beans under cold water in a colander to remove excess sodium.

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

Slice the yellow onions thinly. Heat a non-stick skillet over low heat and add sunflower oil, remaining salt, and tomato paste. Stir to combine.

Add the onions to the skillet, ensuring they are coated. Cook for about 10 minutes until soft and translucent.

Sprinkle in the smoked paprika and continue cooking on low heat for an additional 8-10 minutes until golden brown.

Spread the creamy bean mixture in a shallow serving dish and top with the caramelized onions. Enjoy!