TEMPEH HUMMUS, adapted from Pauline Menezes

Having fun with the Tempted by Tempeh book by Dr Susianto Tseng & George Jacobs. I saw this Tempeh Hummus recipe and decided to try making it, adapting it with the ingredients that I had.

INGREDIENTS
~ Organic soy tempeh from @angiesveganpantry
~ Organic chickpea tempeh from @angiesveganpantry ~ Garlic
~ Cumin
~ Juice from 2 calamansi limes
~ Dehesa de la Sabina organic olive oil from @olivegrov.es
~ Water
~ Organic salt from @matahariorganic
~ Cayenne pepper from @signaturemarket ~ Beetroot & peashoots microgreens from @greenpatchmalaysia

More about the olive oil from the Olive Groves website:
Sensory profile
Green Fruitiness, Robust Intensity
Nose: Green tree leaf, tomato plant
Mouth: Green olive, almond and banana
Retro-nasal: Fig tree leaf, artichoke
Bitterness: Mild and balanced
Pungency: Strong pepperiness
Acidity Level: 0.11%
Polyphenols: 479 mg/Kg (at harvest time) ⚡*Awards and prizes*⚡
New York International Olive Oil Competition 2019: Gold
BIOL 2019: ExtraGold

The Picual variety is typical of the region of Jaen, in Andalusia, Spain, and extra
virgin olive oils made with Picual olives are usually reputed to be very bitter, and strong on pepperiness, which are the very attributes signalling its high polyphenol and oleocanthal contents. This 100% Picual is surprisingly very balanced on the bitterness, while still packing a punch on the green fruitiness and pungency.

We recommend this for the connoisseur looking for that strong and fresh herbaceous taste, as well as for cooks looking to use it as a finishing touch, which just makes the simplest dishes shine through (and healthier!)

My first time making hummus with tempeh. I’m amazed at how well it turned out!