How to Make a Smoother Creamier Hummus

Most homes can not recreate the store bought versions of hummus.  They may not have access to the tools necessary to create such a pureed product.  For the longest time I made hummus using pre prepared items like canned chickpeas and tahini.  Then using a cuisinart, to blend them together. 

Turns out, blades can only cut things down to the size of how sharp the blades are. What’s left is still visible signs of chunks of whatever is processed. 

A great upgrade that I have found is the melanger. It is a tabletop version of a stone mill where two stone wheels roll against a stone base, smashing and grinding all things to a considerable smaller size than what blades can accomplish.  

The melanger is used for making chocolate and nut butters. I have also found it useful in making pestos as well. I have photos of some hummus I chopped in a robot coup that I then dumped into the melanger to process further. You can see from the pictures the difference in texture.  

I found that the stone ground hummus too can take in more liquid. The small sized pieces of chickpea means more liquid can surround each piece making a smoother product.