Turmeric Roasted Cauliflower and Chickpeas

0 Preheat the oven to 450°F.
1 If using a head of cauliflower, chop it into florets. Halve or quarter any large store-bought florets. You should have about 6 cups. Drain and rinse the chickpeas. Chop the onion. 
2 In a large mixing bowl, combine the cauliflower, chickpeas, and onion. Drizzle with olive oil and then sprinkle with turmeric, paprika, salt, and a few twists of black pepper.  Stir well.
3 Pour the cauliflower out on an unlined, rimmed baking sheet. Roast the cauliflower, stirring halfway through cooking, until the cauliflower is tender, 20 to 30 minutes. 
4 While the cauliflower roasts, finely chop the baby arugula (or herbs) and the pistachios. Juice the lemon - you’ll need about 2 teaspoons. 
5 Spread the hummus out on a large serving platter or on 4 serving bowls. Top with the cauliflower. Squeeze the lemon juice over top. Top with the arugula / herbs and pistachios.
6 Warm the pita bread by placing it in the oven for a couple of minutes. Serve the bowls with warm pita bread on the side.