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Hummus Bowls With Merguez-Spiced Tempeh

5.0

(7)

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.

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What you’ll need

Recipe information

  • 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

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.

Explore Bon AppétitDinnerMainStarterSnackWeeknight MealsHummusDipChickpeaBeanVegetableTahiniTempehFennelVeganGluten-FreeVegetarianDairy-FreeNut-FreeEasyQuick30 Minutes or Less
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Reviews (7)

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  • Delicious! I was amazed by the flavors! I will definitely make this again.

    • Xtopher

    • Plano TX

    • 5/19/2023

  • Yum! A lot of hummus though. We served with a side of pita + doubled the cayenne because we’re sick puppies. It was way more caloric than I expected but really tasty

    • Leila

    • Chicago

    • 5/20/2023

  • The tempeh and fennel/onion salad were excellent together. It made a delicious light supper. I've been looking for good ways to use tempeh and this is it! I skipped the humus.

    • Ellen

    • Portland, Maine

    • 7/4/2023