Hummus Salad – Crunchy Tempeh on Bed of Sprouts with Homemade Hummus

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.