Transfer the onion and garlic to a blender or food processor. Add the chickpeas, tahini, vegetable broth, remaining 1 tablespoon olive oil, rosemary, thyme, sage, salt, and pepper, and blend until smooth.
Transfer to a serving dish or storage container and place in the refrigerator to chill for at least 30 minutes before serving.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/11/18/stuffing-hummus-vegan-gluten-free-thanksgiving/