Pepper Chicken with Hummus

Serves 4
From Gourmet via Epicurious.com

• 1/3 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano, crumbled
• 1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
• 1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
• 1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
• 1 medium red onion, cut lengthwise into 1/2-inch-wide strips
• 1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)
  

Preheat broiler. Line a large shallow baking pan with foil.

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.