It is not necessary to remove the skin of the chickpeas. If you boil dried chickpeas, or if you are using canned chickpeas, the skins are already soft enough and when blended, they won’t even be noticeable. If you are one of those perfectionists who want their hummus as smooth as mayo though, I found an interesting method on Cook’s Illustrated to skin chickpeas easily. They suggest using baking soda. Please go read the article to learn how.