I don't remove the husk. I see no reason to do that, even with hummus bi tahini, which I make often. I grew up in India, the capital of channa/garbanzo beans/hummus/chickpeas/ceci beans/chhole, which are different names for the same thing. Hummus bi tahini is what India needs to make its channa repertoire complete. Maybe some Portuguese dishes too.
The husk is essential to the texture for me. Maybe some dishes should have the husk removed, but in my opinion not in anything I have had so far.
I never skin the beans either when I make it at home but there is a Middle Eastern bakery/market/deli in my neighborhood where they do skin the beans to make the hummus and it is absolutely wonderful. I love the smooth creaminess of theirs so much that, cheap as I am, I eat theirs more often than I make it at home.