John Myers
Hummus Salad – Crunchy Tempeh on Bed of Sprouts with Homemade Hummus
The perfect hummus salad – crunchy tempeh on bed of sprouts with homemade hummus recipe with a picture and simple step-by-step instructions.
- 250 g Dried chickpeas
- 500 g Tempeh
- Sprouts
- 1 Pc. Lemon
- 1 shot Olive oil
- 1 pinch Salt
- 1 shot Soy sauce
- Thai sweet chili sauce
- Garlic powder
- Agave syrup
- Soak and cook the chickpeas according to the instructions on the packet. Pour into a sieve but do not pour away the cooking water. Put the chickpeas, about half a cup of the cooking water, olive oil, lemon juice and garlic powder in a blender. Keep adding the cooking water and olive oil until a smooth mixture is formed.
- Mix olive oil and lemon in a ratio of 2: 1 and season with a little agave syrup, salt and pepper.
- Cut the tempeh into slices and fry in oil until crispy, deglaze with soy sauce and Thai sweet chili sauce.
- Serving and dressing over the sprouts.
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