Name: Hummus Bowls With Merguez-Spiced Tempeh
Total time: 30 minutes
Yield: 4 servings
Ingredients: 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

Hummus Bowls With MerguezSpiced Tempeh in a pink bowl place on beige surface

Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Nicole Louie

A vegan twist on a ground lamb hummus bowl, this recipe features the textural trifecta of smooth hummus, crisp fennel, and tender tempeh flavored with merguez-style spices. Crumbling tempeh into pieces no larger than a chickpea makes for an ideal ground meat substitute; when sizzled in hot oil, the bits get delightfully crispy and caramelized.

What you’ll need

Food Processor
$63 At Amazon
Medium Skillet
$50 At Amazon
Wooden Spoon
$7 At Amazon

Recipe notes