Chop 1 small onion, grate 2 garlic cloves, and chop the sun-dried tomatoes (100g/ ½ cup when chopped). Keep them separated from each other.
Sauté: Heat 1 tablespoon olive oil in a large saucepan. Cook the onions with a pinch of salt on medium-low heat until softer, 5-6 minutes. If the onions get too dark, turn the heat low and stir often. Add the garlic and the tomato pieces and stir for another couple of minutes.
Add 1 cup hummus (250 g), ½ teaspoon sweet paprika, ½ teaspoon granulated sugar, 1 tablespoon lemon juice, a pinch of salt, and a few grindings of black pepper. Add about ¼ cup of the pasta cooking water and stir well to loosen the hummus.
Heat the sauce for 1-2 minutes without boiling it, and add a bit more pasta water to achieve the desired consistency.
Adjust the taste with more salt, pepper, and lemon juice if necessary. Add the drained pasta and stir to combine.
Serve: Top with the crispy chickpeas and freshly chopped herbs just before serving.