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1.
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First step is to roast your garlic.
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Its really simple, it just takes a while.
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Preheat your oven to about 400 F. Cut the top off of a whole, unpeeled head of garlic (just enough to expose the cloves inside).
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2.
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Brush the top of the head of garlic with a little olive oil, wrap the whole thing in foil, and pop it in the oven for about 40 minutes.
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The garlic should be browned and soft when you take it out of the oven.
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Allow it to cool for at least 10 minutes.
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3.
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Once its cool enough to handle, squeeze the garlic out of the skin into the bowl of your food processor.
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4.
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Into the food processor bowl with the garlic, add the tomatoes, basil, and 1 tablespoon of olive oil.
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Process until it is almost a paste, with only little chunks left.
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Scoop this mixture out of the food processor into a medium sized bowl and set it aside.
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5.
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Next use the food processor to process the beans, remaining olive oil, salt, smoked paprika, regular paprika, cayenne pepper, and black pepper into a smooth paste.
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6.
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Stir the bean mixture and tomato-basil mixture together.
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Add additional salt/pepper/cayenne if needed.
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I let this refrigerate overnight and the flavor was noticeably improved the next day.
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So if you have the time, do it.
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Serve with crackers, bread, or crudite.
