Step 1

In a large saucepan, combine the beans, garlic, ½ teaspoon salt and 5 cups water. Boil over high, then reduce to medium and simmer, stirring, until tender and the skins begin to fall off, 20 to 25 minutes. Meanwhile, in a 12-inch skillet over medium-high, heat the ¼ cup oil until shimmering. Add the onion and ¼ teaspoon each salt and pepper; cook, stirring, until browned and softened, 8 to 10 minutes. Reduce to medium-low and add the tomato paste and paprika. Cook, stirring, until the mixture starts to brown and stick to the pan, 2 to 3 minutes. Stir in ¼ cup water and cook, scraping up any browned bits, until jammy, about 1 minute. Set aside off the heat.

Step 2

Use a colander to drain the beans, then place in a food processor. Add ½ teaspoon salt, then process until completely smooth, about 3 minutes. With the machine running, add the remaining 3 tablespoons oil and process until thick and creamy, about 1 minute. Taste and season with salt. Transfer to a shallow serving bowl, then spoon the onion mixture over the top and sprinkle with dill. Serve warm or at room temperature.