In a small skillet over medium heat, sauté the olive oil and onion for about 5 minutes, until soft and translucent. Allow to cool slightly.
Throw the broth, nutritional yeast, lemon juice, tahini, garlic, beans, cashews, salt, paprika, cayenne, and cooked onions into your KitchenAid® Pro Line® Series blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Tweak the salt to taste.
Transfer to a bowl, and stir through the parsley and chives.
Serve with veggie sticks, crackers, tortilla chips, or slather on sandwiches or wraps. The dip will keep in the fridge in a sealed container for about 5 days.