Middle Eastern Delight: Dinner Hummus with Spiced Chicken and Cauliflower

Ingredients:

Hummus

2 (15.5-ounce) cans chickpeas, drained, 1/2 cup chickpea liquid reserved, divided

1/3 cup tahini

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 1/2 teaspoons kosher salt, plus more to taste

1 large garlic clove, coarsely chopped

Chicken and cauliflower

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt, plus more to taste

3/4 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil, divided, plus more for drizzling

1 large yellow onion, thinly sliced

1/2 small head cauliflower, cored and cut into small florets (about 2 1/4 cups)

1/3 cup water

1/4 cup dried currants

Chopped fresh flat-leaf parsley, za’atar, and toasted pine nuts, for serving

Preparation:

Make the hummus

- Process chickpeas, tahini, oil, lemon juice, salt, and garlic in a food processor until a coarse paste forms, about 20 seconds, stopping to scrape down sides as needed.
- With processor running, slowly pour 1/4 cup reserved chickpea liquid through food chute, and process until mostly smooth and creamy, about 1 minute and 30 seconds. (If desired, add more chickpea liquid for looser hummus.) Add salt to taste.

Make the chicken and cauliflower

- Toss together chicken, cumin, paprika, salt, coriander, cinnamon, and pepper in a medium bowl until chicken is well coated. Heat 2 tablespoons oil in a 10-inch high-sided skillet over medium-high.
- Add chicken in an even layer; cook, undisturbed, until bottom of chicken is lightly browned, about 5 minutes.
- Stir and cook, stirring occasionally, until chicken is cooked through, about 4 minutes; transfer to a medium bowl.
- Reduce heat to medium. Add onion and remaining 2 tablespoons oil; cook, stirring occasionally with a wooden spoon to loosen browned bits, until softened and lightly browned, about 15 minutes.
- Stir in cauliflower, 1/3 cup water, and currants; cover and cook, stirring occasionally to loosen onions from bottom of pan, until cauliflower is tender and onions are caramelized, about 10 minutes.
- Return chicken to pan, and cook until warmed through. Season with salt to taste.

- Spread hummus on a large serving platter, making a well in the hummus with the back of a spoon. (Alternately, divide hummus among individual serving plates, and make a well in each.)
- Spoon the chicken and cauliflower mixture into the well (or individual wells). Garnish with parsley, za’atar, and pine nuts. Drizzle with oil. Serve immediately.

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