Place the rinsed chickpeas, hemp hearts, and nutritional yeast into a high-speed food processor.

Add the tomato paste, sun-dried tomatoes, olive oil, lemon juice, oregano, garlic powder, onion powder, smoked paprika, and sea salt to the processor bowl.

Pulse the mixture 10 times to break down the solids into a coarse paste.

Set the processor to a continuous high speed and slowly stream in the ice-cold water one tablespoon at a time until the mixture reaches a smooth and aerated consistency.

Scrape down the sides of the bowl with a spatula and process for an additional 60 seconds to ensure total emulsification.

Transfer the hummus to a storage container or serving bowl and refrigerate for 30 minutes to allow the dried herb flavors to hydrate and intensify.