@olavf Yes, I did a lot of experiments related to texture. After combining all the ingredients in the food processor and adjusting moisture so that it circulates slowly, I let the processor run on high power for seven minutes. This results in a texture that's very smooth but still contains microscopic grains.

If you want a mouth feel as smooth as butter and to eliminate the grains you have to peel the beans -- remove the transparent shells from the beans. That's too much trouble so I don't do it. Lol. Plus, the shell bits are fiber and add to the healthfulness of it.

Anyway, I have a "standard" recipe and some variations like smoked hummus and oregano hummus. I've also experimented with sweet versions and chocolate, but none of those were exciting. For me, hummus is about the garlic and olive oil.

@shuttersparks cool beans (sorry). I'm not the hugest hummus fan, but it's entirely possible I've never really had good stuff. I had similar problems with sushi for years.

I also prefer skins on and seeds in the tomatoes unless it atually matters

@olavf Yeah, I really don't know what the heck she's been eating that passed for hummus. Mine is like normal hummus just extra delicious and extra garlicky. She's crazy about it. Hah.