In a medium saucepan, boil water. Add chickpeas and let boil for 20 minutes.
In a food processor, add chickpeas, EVOO, tahini, minced garlic, salt and juice from lemons.
Start pulsing to combine and add 2 tablespoons to ½ cup boiling water as needed. Pulse for about 5 minutes or until smooth.
Spread hummus on a plate and top with tomatoes, cucumber, olives, feta, parsley and hemp seeds.
Enjoy with pita chips!