Heat oil in a skillet over medium heat. Add the chopped onions and cook until slightly translucent, about 5 minutes. Add the garlic and turn the heat off.
Place the chickpeas, tahini, lemon juice, and soy sauce (or gluten-free alternative) in a blender or food processor. Pulse until the beans are mostly smooth. Remove the lid and push down any ingredients on the side of the bowl and pulse again.
Add the grilled onions and garlic (including oil if there's any leftover in the skillet), and the tabasco and paprika. Pulse until smooth.
Serve with additional olive oil, tabasco and sesame seeds drizzled over the top.