When making a hummus one of the key factors seems to be removal of chickpea white skins.
Are there any tips on how can I effectively peel the skins off in an efficient way?
You can also try doing it in a bowlful of water; the skins will float to the surface when they come loose.
Peeling chickpeas will give you a creamier texture, but won't have much of an effect on taste.
The most efficient way I know of peeling them is to rub small handfuls in the palm of your hands. It will still take some time to work through them, but it's far more efficient than using your fingertips.
One other possibility is to use a product similar to Oxo's silicon garlic peeler. It's a tube in which you can place garlic and roll around until the cloves are peeled. I have one and it works amazingly well. I suspect it would be great for chickpeas too.