Remove chickpeas from can and drain. Rinse well then add to a food processor or high-powered blender. Combine lemon juice, sea salt, tahini and extra virgin olive oil. Blend for about 5 minutes (sometimes longer).
Stop food processor and check mixture. Scrape down the sides. The hummus mixture should be creamy by this point. Add cold water slowly and pulse for a few minutes. Add more water if/as needed.
Taste and adjust as needed. I often add a little more salt. Add toppings as desired such as a drizzle of extra virgin olive oil, freshly chopped parsley, minced garlic or a little cayenne pepper!