- Look for the best ingredients. Canned chickpeas have their place, but dried ones are more flavorful and make a richer purée. When it comes to tahini, Mike Solomonov of Philadelphia's acclaimed Zahav Restaurant recommends the brand Soom for its extra-nutty flavor.
- Add a pinch of baking soda to your dried chickpeas to get them extra soft.
- For a more complex texture, mash your chickpeas with a mortar and pestle, not a food processor.
- Save a few of the cooked chickpeas after boiling to serve on top.
- Make it into a meal by topping with grilled meat or vegetables.