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Dinner Hummus with Spiced Chicken and Cauliflower
Ingredients
  • subheading: Hummus:
  • 2 (15.5-ounce) cans chickpeas, drained, ½ cup chickpea liquid reserved, divided
  • ⅓ cup tahini
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 1 large garlic clove, coarsely chopped
  • subheading: 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
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon black pepper
  • ¼ cup extra-virgin olive oil, divided, plus more for drizzling
  • 1 large yellow onion, thinly sliced
  • ½ small head cauliflower, cored and cut into small florets (about 2 ¼ cups)
  • ⅓ cup water
  • ¼ cup dried currants
  • Chopped fresh flat-leaf parsley, za’atar, and toasted pine nuts, for serving
Steps
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