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.