Btw, Geoff, re your wife’s gritty homemade houmous, I’ve just made a batch like this

The difference between this and the smooth stuff was cooking time: the chickpeas were squashable after an hour, so I went for it and mashed up the houmous then

My normal cooking time is 2 hours

(I’ve tried with and without olive oil, addition of water, different times in the blender. None of these affected smoothness)