Start roasting the onions in a hot pan with the sunflower oil over medium heat.
Once the onions are brown, distribute the brown sugar equally in the pan and reduce heat to minimum.
Cook until the onions are caramelized (approximately 5-10 minutes).
Place the olive oil, garlic and lime juice into a blender and blend until it's a liquid. If it's too thick and you need additional liquid, add some of the juice from the chickpea can.
Add the chickpeas and the spices (salt and cumin) and blend until you get a creamy mass. Add some chickpea liquid and water if too grainy.
Add the caramelized onions and blend until fully processed.

1 can chickpeas (save the liquid in the can)
1 tablespoon tahini
1/2 medium lime, juiced
2 teaspoon cumin powder
2 teaspoon salt
2 garlic cloves
1 tablespoon olive oil
1 tablespoon sunflower oil (or similar)
1/2 onion, roughly cut into big pieces
2 tablespoon brown sugar