Really depends. There’s one I sometimes get called smunchy that’s the best of both worlds that I’ll have on toast, PB&Js etc. But in things like smoothies, sauces, satay etc. I prefer smooth
Ya, it is nice to have some level of graininess in a lot of situations, but sometimes that extra smooth is ideal. I also like to just crunch up a few legumes in the ol’ mortar and pestle for that fresh crunchy crumble vibe. The legume continuum of texture is vast.
Do you prefer crunchy or smooth?
Really depends. There’s one I sometimes get called smunchy that’s the best of both worlds that I’ll have on toast, PB&Js etc. But in things like smoothies, sauces, satay etc. I prefer smooth
Ya, it is nice to have some level of graininess in a lot of situations, but sometimes that extra smooth is ideal. I also like to just crunch up a few legumes in the ol’ mortar and pestle for that fresh crunchy crumble vibe. The legume continuum of texture is vast.
In conclusion, legume is a land of contrast