I went to a party this weekend, and they picked up amazing food from a local Mediterranean restaurant. It was all really great, but the hummus was particularly amazing. It suited my idea of hummus perfectly, and I have no idea how to make it just like that at home. The hummus was very thick and smooth, almost like the texture of greek yogurt. There was no graininess when I rubbed a pinch between my fingers. I couldn't detect any additional fatty feel, over the normal, so I don't think they overloaded it with oils or tahini. I have leftovers, and I find it interesting that a portion will hold it's place on a plate without oozing or spreading out. It does not have a whipped texture, just smooth. I have made hummus is the blender and the food processor at home, but they are never like this. So, what tool are they using, a Vitamix? Is there a major difference in their recipe--do they skin the chickpeas? I don't know, but I don't think I going to make my own hummus anymore. Theirs was my very favorite. However, inquiring minds want to know...what makes hummus this smooth?