The most important thing to note about chickpeas when making hummus is to ensure the chickpeas are cooked until very soft. When soft the skin usually falls off or can be made into a puree. So you can keep them and not worry about the texture. Some canned chickpeas tend to be al dante. This leads to a very grainy hummus especially due to the skins. In this case, it is best to peel the chickpeas for a creamy consistency.