I combined sugar and flour and mixed with frozen blackberries and placed in unbaked pie crust, dotted with butter and froze.  Will this turn out all right when I bake it? 
In my experience the two key factors to getting really smooth hummus are:   Be sure that your chickpeas are cooked thoroughly. This is not the time to leave them al dente, you want them to be completely tender. Emulsify your hummus. Puree your chickpeas, seasonings, and a bit of the cooking water until it is thick, but smooth. Once you've got this as smooth as you can get it, slowly drizzle in your oil based ingredients (tahini & olive oil). This seems to be the most important factor, as I've made incredibly smooth hummus without removing the chickpea skins.   