Hummus Bowls With Merguez Spiced Tempeh
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
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