How to make smooth Chumus? I found many Chumus recipes online. The general gist is to cook the chickpeas for a few hours (or let them sit in water for a day, then cook them), grind them, add water/oil/Tehina/lemon juice, and salt/pepper.

The result comes out more or less chunky (not that there are pieces, but it feels thick). I've seen "professionally made" Chummus (like Sabra) come out rich and smooth.

How do they do it?
I like mine really smooth, so I make the whole thing in a food processor. You can use the "pulse" feature if you still want a little chunkiness, but if you want it really smooth, just process the heck out of it.

If you don't have a food processor, a blender may work too. If you have neither of those, you could try a very fine potato masher but that would be a lot of work.

For extra fanciness, I also like to top my serving bowl with a little pool of chilli oil to allow my guests to add spiciness if they wish.