Hummus texture isn't really that big of a deal for me. I like chunky hummus, smooth hummus, and thick or thin hummus. But recognizing that some of you are in fact texture-focused when it comes to your hummus, I thought I'd pass along a great tip that comes from Cook's Illustrated via Yotam Ottelenghi.
The technique is to add a bit of baking soda to chickpeas either before they boil if using dried chickpeas for your hummus base or to rinsed, canned chickpeas.
If doing the latter, put the rinsed, drained chickpeas into a microwave safe bowl, sprinkle with 1.5 tsp. baking soda and microwave for a minute or two until hot. Then rinse the chickpeas under running cold water while loosely rubbing the chickpeas with your hand(s) so that the skins detach and float away.
The result is super smooth hummus without the chickpea skins that can otherwise add a course texture to the dip. My co-workers loved this new hummus approach so much that I thought it might be worth passing along. Hope you will find this useful!