Creamy Hummus with Tofu Crumbles

### Hummus:

• 2 cans of chickpeas, drained
• 0.5 lemon, juiced
• 4 heaped tbsp tahini
• 3-4 ice cubes
• 1 tsp cumin
• 1 garlic clove
• Salt
• Pepper
• Olive oil
• Cold water

### Tofu Crumbles:

• 0.5 onion, diced
• 1 clove garlic, minced
• 1 block of tofu, crumbled
• 300ml vegan beef stock
• 1 tsp cumin
• 1 tsp zaatar
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp soy sauce
• 1 tsp balsamic vinegar

### For Topping:

• Pickled onions
• Parsley
• Zaatar

### Instructions:

1. In a food processor, blend chickpeas, lemon juice, tahini, ice cubes, cumin, garlic, salt, and pepper until smooth. Add olive oil and cold water as needed for desired consistency.

2. In a pan, sauté diced onion in olive oil until browned. Add crumbled tofu, garlic, cumin, zaatar, garlic powder, onion powder, soy sauce, and balsamic vinegar. Pour in vegan beef stock, bring to a boil, then simmer until most of the liquid evaporates.

3. Spread the hummus on a plate, top with the tofu crumbles, pickled onions, parsley, zaatar, and a drizzle of olive oil. Enjoy!