Pour oil into a large frying pan. Heat over medium-high heat. Sauté onion in pan until it begins to brown, about 5 minutes. Pour in vinegar and let boil; cook 2 minutes or until most of the vinegar is absorbed. Take off heat and let cool to room temperature.
Strain chickpeas through a colander into a bowl, saving 1/4 cup liquid.
Using a food processor or blender, puree chickpeas and cilantro until finely chopped. Pour in onion mixture, saved chickpea liquid, cumin, pepper, and salt and puree until smooth.
Spoon mixture into a serving bowl and top with cilantro sprigs.