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.
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