Try as I might, I’m slow in the kitchen. For me, prep times are not so much the letter of the law, as they are guidelines, or helpful recommendations. A ten-minute prep time is, before I know it, the better part of a half-hour. Where the prep time is an hour or more, I remember to set aside my morning or afternoon.
For that reason, I’m always looking for a quicker way of doing things. A way to save time without necessarily cutting corners or sacrificing in taste or flavor. But sometimes, the slow way is the only way.
The first time I made this hummus, I cooked the garbanzo beans for over an hour, before processing them. And the hummus was fantastic! The second time around, I decided to see if I couldn’t save myself 90 minutes of cooking. I could not. The uncooked garbanzo beans produced a hummus with a granular and fibrous taste. It was not to be. Sometimes, it seems, the slow way…
