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.
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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.
