In a pan, heat one tablespoon oil. Sauté onions on low heat for about 10 minutes, until lightly browned.

While the onions sauté, drain the chickpeas, then rinse and pat dry. Add chickpeas to the pan and sauté five minutes, until browned.

In a blender, combine sautéed onions and chickpeas with remaining two tablespoons oil, lemon juice, coconut aminos, garlic, salt, and two tablespoons water. If the hummus is too thick, add one more tablespoon water.