Prepare the beans by draining the canned white beans and reserving ¼ cup of the canning liquid. Rinse the beans under cold water and set aside.

In a food processor, combine the drained white beans with the reserved canning liquid, half the salt, and garlic. Blend on high for about 1-2 minutes until smooth.

Thinly slice the yellow onions and heat sunflower oil in a skillet. Add onions, remaining salt, tomato paste, and half of the smoked paprika. Cook over low-medium heat for about 10 minutes.

Add the remaining smoked paprika to the onions and continue cooking for another 8-10 minutes until golden brown.

Spread the bean mixture into a shallow dish and top with the caramelized onions, serving with crusty bread or fresh vegetables.