Hummus makes a good accompaniment for savory dishes.  This posting is adapted from Food &Wine.  It makes 4 servings and takes about an hour. I spotted it because Carol likes cauliflower, and she liked this very much. (She thinks she might like it even more with more raisins (or currents or cut dried apricots.))

Hummus of your choice, either store-bought or home-made.

1 lb. skinless, boneless chicken thighs, cut into 1-inch pieces

2 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. kosher salt

¾ tsp. ground coriander

½ tsp. ground cinnamon

¼ tsp. freshly ground black pepper

¼ cup extra virgin olive oil, divided

1 large onion, thinly sliced

½ small head cauliflower, cored and cut into small florets (about 2-1/4 cups)

1/3 cup water

¼ cup raisins (or dried currents or dried apricots)

Chopped fresh Italian parsley and pine nuts for garnish, optional

In a large bowl, toss together the chicken and spices until well mixed.

In a large skillet, heat 2 Tbs. of olive oil over medium-high heat.  Add the chicken in an even layer and cook untouched for 5 minutes until lightly browned.  Stir and brown the other side of the chicken until cooked through, about 4 minutes.  Remove the cooked chicken to a plate or bowl.

Add the remaining 2 Tbs. of olive oil and the onion to the skillet and cook over medium heat for about 15 minutes, until soft.  Scrape the bottom to dissolve the browned bits from the chicken.  Add the cauliflower, water and raisins to the pan and cook covered until the cauliflower is tender, about 10 minutes.  Stir occasionally.  When the cauliflower is done, return the chicken to the skillet to warm it back up.

Warm the hummus in a microwave to warm room temperature.  Put about a half cup of hummus on each plate and top with the chicken and cauliflower mixture.  Garnish with parsley and pine nuts.  Serve with pitas or Khubz.