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.
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What you’ll need
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Food Processor
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Medium Skillet
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Wooden Spoon
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Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
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.
