Hummus Bowls With Merguez-Spiced Tempeh

4

garlic cloves

2

15-oz. cans chickpeas, rinsed

⅓

cup tahini

¼

cup plus 2 Tbsp. fresh lemon juice

2

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

Freshly ground pepper

⅔

cup extra-virgin olive oil, divided, plus more for drizzling

2

8-oz. blocks tempeh, crumbled

2

Tbsp. tomato paste

2

tsp. fennel seeds

2

tsp. ground cumin

1½

tsp. smoked paprika

½

tsp. cayenne pepper

1

large fennel bulb, fronds reserved, bulb halved, cored, thinly
sliced

1

small red onion, thinly sliced

Preparation

1. Step 1

   Pulse 4 garlic cloves, two 15-oz. cans chickpeas, rinsed, ⅓ cup tahini, ¼ cup fresh lemon juice, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a food processor until combined; season with freshly ground black pepper. With the motor running, stream in ⅓ cup extra-virgin olive oil and ¼ cup water; process until very smooth, about 2 minutes.

   Step 2

   Heat ⅓ cup extra-virgin olive oil in a medium skillet over medium-high. Cook two 8-oz. blocks tempeh, crumbled, stirring occasionally, until golden brown and crisp, 6–9 minutes. Add 2 Tbsp. tomato paste, 2 tsp. fennel seeds, 2 tsp. ground cumin, 1½ tsp. smoked paprika, and ½ tsp. cayenne pepper; season generously with salt. Cook, stirring often, until tempeh is coated and tomato paste is slightly darkened, about 2 minutes. Add ¼ cup water and cook, stirring and scraping up any browned bits, 1 minute.

   Step 3

   Combine 1 large fennel bulb, halved, cored, thinly sliced, and 1 small red onion, thinly sliced, in a medium bowl. Drizzle with oil and remaining 2 Tbsp. fresh lemon juice and season with salt and black pepper; toss to combine.

   Step 4

   Spread hummus in shallow bowls and pile tempeh on top. Arrange fennel salad alongside; top with fennel fronds. Drizzle with oil; season with more black pepper.