To make your hummus smooth with a potato masher, start by removing the skins from your chickpeas. This is a little time consuming, but it shouldn't take more than 10 to 15 minutes to remove all the skins from a standard can of chickpeas, and that will be worth it. The quickest way to do this is to put the chickpeas in a bowl with water, and rub the chickpeas with your fingers and between your palms. The skins will slough off and float in the water, where you can easily scoop them out. Once you've removed the majority of the skins, drain the water, and in the same bowl, use a potato masher, such as the Zyliss Stainless Steel Potato Masher, to mash the chickpeas as thoroughly as possible until they form a fine paste. If you don't have a potato masher, you could even use a fork, though it will take longer. Once the chickpeas are thoroughly mashed, add the rest of the ingredients and mix and keep mashing. Hummus made this way is likely to be a little chunkier than hummus made in a food processor or blender.
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How to make hummus without a food processor - Chicago Tribune
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