If you're making hummus, you may want to remove some of the tough skins from your chickpeas, for a super smooth result. To do this, submerge the chickpeas in water. Rub them between your hands and give them a good swirl, then skim off any loose skins that have floated to the top. Repeat several times, drain and rinse again.

You can also rub the cooked chickpeas gently between the folds of a clean tea towel, which will slough off some of the skins. 

While hummus is always welcome as part of a spread of dips and salads, why not bring chickpeas into your mezze in other ways? They make fantastic toppers for yoghurt, or try them cooked inside a parcel with feta and herbs, until warm and soft. 

Deep fried chickpeas are very moreish as a snack or as a garnish for dips and salads. While roasting chickpeas uses less oil, the chickpeas take a long time to cook and the insides dry out before the outsides have become sufficiently crispy. This can leave the chickpeas with a mealy, unpleasant texture. Frying them in oil means they cook quickly with consistent results. Tossing the chickpeas in a little cornflour before frying will further enhance the effect. 

Chickpea mash makes a fun and flavoursome alternative to mashed potatoes, and has its own unique creamy texture and nutty flavour. Try adding garlic to the cooking water, or sizzle some whole spices gently in olive oil and pour them over the chickpeas before serving. 

'Chickpea pasta' can mean two different things: the classic Italian dish pasta e ceci from the Lazio region, or gluten-free pasta made from chickpea flour. We can help you with both. For the hearty Italian classic, find our authentic recipe below, and for the chickpea pasta, simply cook it as regular pasta in boiling salted water, but be aware that it takes less time to cook than the wheat variety - seven minutes will give you an al dente result. 

To freeze, arrange a single layer of chickpeas on a piece of clingfilm or on a silicone baking mat on a tray and pop into the freezer. Once frozen, pack into bags or plastic boxes.

Chickpeas are the main ingredient in falafel - crispy deep fried pucks of chickpea and herbs that are wildly popular across the Middle East and, now, the world. Freshly fried falafel are served inside warm pitta bread with a selection of pickles and sauces. Sally Abé stuffs hers with chunks of halloumi, while Victoria Glass adds sweet potato. 

Chickpeas are fantastic in salads, too, adding protein and flavour – try this roasted carrot and chickpea salad or Alfred Prasad’s chickpea, mango and edamame sundal. 

Or why not try chickpeas in a curry or stew? Tinned chickpeas are such a convenient way to bulk out full flavoured dishes containing tomatoes and chorizo, or myriad spices.