Fresh chick peas have a grassier taste than dried, but can readily be blended with tahini to make a revisionist hummus.
Lately arrived in the markets (I’ve seen them at Manhattan Fruit Exchange and Mexican bodegas) are fresh garbanzo beans, also known as chick peas.
These beans are the usual shape, but somewhat smaller and tinted a pale green. You can remove the husk and eat raw (after suitable washing, or course); boil them in salty, madly boiling water for two or three minutes, then cool, salt, and eat; or roast them in the oven, unhusked, and then eat them like popcorn, or sprinkle them in a salad. The garbanzos are from California, and will only be available for a few weeks.