I make Hummus quite often, and use my food processor to chop the chickpeas. This yields a sort of coarse paste, which is a little better if I peel the chickpeas first. Adding liquid to the mixture doesn't seem to help much, but only leads to watered down Hummus.
I would like to get a much smoother paste, that resembles restaurant Hummus more closely. How can this smoother paste be achieved?