Hummus production optimised: Ultra-smooth texture

Customer brief

A major Middle Eastern hummus producer approached Fristam via its local partner with a clear objective: to develop a new-generation hummus with a noticeably smoother, lighter and creamier texture – without changing the core ingredients.

Hummus in the Middle East is highly differentiated, with strong consumer expectations around mouthfeel and visual appearance. The customer was already producing traditional hummus using cooked chickpeas processed through a shear pump. However, they wanted to:

• Significantly reduce particle size
• Eliminate coarse peaks in the particle distribution
• Create a visibly smoother, almost “fluffier” texture
• Maintain full recipe flexibility (plain hummus and hummus with tahini & spices)
• Ensure industrial repeatability for high-volume production

The challenge was not functionality — it was product differentiation through texture engineering.