Drain the canned chickpeas into a colander and rinse thoroughly.
Taste the hummus to see if it has a very smooth texture. If not, process again until you do. Add water a tablespoon at a time, if need, and continue processing until totally smooth. Transfer the hummus to a storage container and press a sheet of plastic wrap directly onto the surface of the hummus to prevent it from forming a skin. Refrigerate for at least 30 minutes, but preferably for several hours to let the flavors develop.