It seems no matter how tasty my homemade hummus is, I can't seem to replicate the texture of the commercial stuff, like the brand Sabra. I cook the beans myself, either on the stove or in a pressure cooker and they're soft.

Neither the food processor nor the VitaMix get it just that smooth and silky. I guess I could force it through a very fine sieve, but I'm not sure it's worth that much trouble.

I remember reading an Indian recipe once upon a time, that had you pinch the skins off the cooked beans before adding to the dish. Not that I'm actually going to do that for hummus, but do you think that's the key --do they remove the chickpea skins in commercial hummus?

Maybe I overthink stuff...