1tbspvegan Worcestershire sauceyou can omit this if you don't have any
2cans15oz / 400g chickpeas, drained and rinsed
1garlic clove
1/2tspsalt
1/4cuptahini paste
2tbsplemon juice
1/3cupwater
Optional: 2 tbsp brown sugar
Instructions
Heat 3 tbsp olive oil in a skillet and add the onion.
Stir the onion in the pan over medium heat until it turns amber brown. This process will accelerate if you add 2 tbsp brown sugar (but it's not required if you prefer sugar-free).
Place all ingredients, including most of the onion (leave aside a few pieces as garnish), in a blender or processor and process until smooth.
If the hummus is too thick, you can add a little more water, lemon juice, or olive oil. Adjust salt to taste.
Serve garnished with smoked paprika, sesame seeds, fresh parsley, ground cumin, caramelized onion, or kalamata olives.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Notes
You can find vegan Worchester sauce online, but you can also simply omit it.