Hummus problems, diagnosed

Start with the texture, not the blender timer. If the hummus feels uniformly sandy or gritty and extra blending barely changes it, the chickpeas were probably not softened enough before blending, or their skins remained too firm. If the base is mostly smooth but has distinct soft lumps that visibly shrink as the machine runs, the problem is processing or poor circulation. If it is smooth but heavy and pasty rather than gritty, it needs more liquid, not more cooking. Very soft chickpeas, including unpeeled ones, can produce smooth hummus; peeling is optional when the beans are cooked until extremely tender.