If you're using dry beans, soak them overnight in plenty of water, changing the water a couple of times if you can. The next day, drain the beans, and place them in a pot with one onion and the garlic cloves. Cover with fresh water and bring to a boil. Let the beans cook for about 1 to 2 hours until they’re soft, removing any foam that forms on the surface. Keep some of the cooking water and drain the beans.

If you're using canned beans, drain and rinse them. Place them in a pot with one chopped onion and chopped garlic cloves. Add vegetable broth to cover and bring to a boil. Let it cook for 20/25 minutes until the onion and garlic are soft. Keep some of the water aside.

While the beans are cooking, peel and finely slice the onions. Heat olive oil in a large pan over medium-low heat. Add the onions and cook, stirring occasionally, until they become soft, golden brown, and caramelized. This will take about 20-30 minutes, so be patient and stir occasionally to prevent burning. Once caramelized, add the paprika and tomato paste, stirring to incorporate. Let the onions cook for another 2-3 minutes, adding a splash of water.

Once your beans are tender, place them in a blender or food processor, together with the onion and garlic. Add salt, and pepper to taste and 1 tbsp of oil. Blend until the dip reaches a smooth, creamy consistency. Add some of the beans cooking water to help blending is necessary (this will depend on the shape and power of the blender) We don't want the dip to be too watery though, it should be thick but creamy like hummus. To make sure it's free of lumps, i like to pass through a sieve.

Taste the dip and adjust the seasoning with more salt, pepper, or oil as needed. If you like a more robust flavor, feel free to add more paprika.

Transfer the dip to a serving bowl, add the caramelized onions on top and drizzle with a little extra oil for a finishing touch. Serve with fresh bread, crackers, or vegetable sticks, and enjoy!