Drain the canned white beans, reserving about ¼ cup of the canning liquid, and rinse under cool water.

In a food processor, combine the drained white beans, reserved canning liquid, half the salt, and garlic cloves. Blend until smooth.

Slice the yellow onions thinly and heat sunflower oil in a non-stick skillet over medium-low heat, adding the onions with the remaining salt.

Once softened, stir in the tomato paste and smoked paprika and continue cooking until the onions are golden brown.

Spread the silky white bean mixture in a shallow dish and top with warm caramelized onions.