— MARK RAPPAPORT

So I say, make sure that you're using either firm or extra firm to get a really good texture. Crumble it up well with your hands. Um, and as far as hummus is concerned, I'm gonna give you my number one tip. You can use either beans that you have made yourself from dry to, of course, moist, or you could use canned beans, both of them. First tip, uh, put the beans that you're going to use for the hummus into a kitchen towel. Close it up and just sort of do this with your hands, massage it with your hands so that much of the skin to the chickpea will come off, and that's going to render a silkier smoother texture to the, um, hummus. And then the other thing is, uh, you have it in your blender, and I don't think it makes any kind of difference what kind of blender you use for hummus. Uh, after about 30 or 45 seconds, you're gonna throw in an ice cube. And the ice cube acts as a tenderizer, and it will also help the flavoring and the texture of the hummus. But you will see a huge difference when you remove as much of the skin as possible. I'm not saying that you're going to remove one by one because you would be there for a good part of the day, but in a towel, wrap, wrap, wrap, wrap, wrap. And there you go. You'll have a nice smooth hummus that you, uh, would enjoy. Um, if you add tahini, uh, make sure it's a light colored tahini because nothing looks worse than red tahini in hummus. So you wanna, you know, just, uh, do that. Uh, that's a great question mark. And I think that all of us enjoy a good tofu scramble. Your vegetable profile also has a lot to do with it. You want it to be colorful instead of using just one green pepper, maybe there's room for, uh, you know, a tricolor pepper and tomatoes and some fresh parsley and lots of other things. So there's a vibrancy to the dish and, uh, people, uh, don't have, uh, that people have a positive reaction to your beautifully made dish.